Coconut Split Pea Soup

Coconut Split Pea Soup
A silky vegan pea soup for a rainy spring day.

I've been so busy spring cleaning and sorting for the move to New Mexico I haven't had much time at all to play in the kitchen. I made a rainy weather comfort food favorite this week, though. A vegan, dairy-free split pea soup. And best of all it's a super easy soup to make. I kicked it up with coconut milk and spicy jalapeños. It was lip-smacking tasty.

Trust me.

You won't miss the ham hock.

Karina's Kicked Up Coconut Split Pea Soup Recipe

Recipe posted March 2006.

I used my Krups rice cooker to make this pea soup. It simmered it perfectly, to just the right consistency without scorching- always a plus! You could also use a Crock Pot. I love appliances that do all the work. So I can go play, er, I mean clean the basement.


2 cups dried split peas, rinsed, picked over

Fresh boiling water, just enough to cover the dried split peas
3 cloves garlic, chopped
5 cups light tasting vegetable broth
1 to 2 teaspoons hot or mild curry paste (or powder), to taste
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon red pepper chile flakes, or to taste
1 14-oz. can coconut milk
1/3 cup jarred jalapeños, drained and chopped
Sea salt and fresh ground pepper, to taste


Place the split peas in a rice cooker and cover with boiling water. Turn the cooker on low. If you are using a heavy soup pot on the stove, cover the pot, turn the burner on at the lowest setting. 

Hot soak the peas like this for one hour. Drain.

Place the soaked peas back into the rice cooker or heavy bottomed soup pot and add the chopped garlic, broth, curry, Old Bay Seasoning, and red pepper flakes. Bring the mixture to a simmer and cook until the liquid is reduced and the peas are so tender they break apart with a wooden spoon- about an hour. If you'd rather cook this soup on the stove top, place the soaked peas, garlic, broth, curry, Old Bay Seasoning and red pepper flakes in a soup pot and bring to a gentle simmer; cook until the liquid is reduced a bit and the peas are soft- about an hour.

Stir in the coconut milk and gently heat through. If you like your pea soup thick, keep simmering, and reduce the liquid to your liking. If it needs more liquid, thin with water. Serve in shallow warmed bowls, with a spoonful of pickled jalapeños in the center of the soup. Fab with my Easy Gluten-Free BaguettesGluten-Free English Muffins or Pecan Crackers.

Optional garnishes:

Chopped fresh cilantro

Chopped jalapeños
Red pepper flakes
Sour cream or vegan sour cream
Plain yogurt- dairy or vegan
Corn bread croûtons
Corn tortilla crisps

Yield: Serves 4

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

 photo Print-Recipe.png

xox Karina


sher said...

Mmmm! Looks wonderful--but all your pictures do.:):) Another reason to think about getting a rice cooker!

Kalyn said...

Oh, yes, this does sound good. Of course anything with coconut milk and cilantro has to be good.

Catherine said...

Great idea to kick up a soup - this sounds wonderful!

AK said...

I always forget about Old Bay ... which probably means I should ditch the can I have. Soup looks great, love the simplicity.

Kate said...

making soup in a rice cooker is a fabulous idea. I can't wait to try it! lovely picture =)

ilva said...

I have been missing you and wondering about you so now I'm happy! I know you are alive and eating a good soup!

karina said...

Sher~ I use my rice cooker so often! Love it for brown rice, polenta, baked beans, soups...

Kalyn~ I know - you can't go wrong with coconut milk and cilantro - and jalapenos!

Catherine~ Thanks - lately I've been addicted to red pepper flakes and jalapenos...

Alanna~ Thanks! I use Old Bay *ALL* the time. It's great in egg/tuna salads, in brown rice, on oven roasted name it.

Kate~ Thanks - for some soups I shut the lid; for this one, it worked better to leave the lid open.

Ilva~ How lovely to be missed! I visited you yesterday when I had a minute...

Kathy said...

As I told you in an email, I'm going to make this for dinner tonight. While in Kroger buying the ingredients, my husband insisted I buy some ham to throw in as well -- he said, "Everything goes with ham!" Too funny. I hope it turns out as well yours did.

BNA said...

How beautiful! I'd almost hate to disturb the surface by dipping in.

Virginie said...

Split pea and coconut, I've never thought about mixing them. Thank you for this idea.

karina said...

Kathy~ Hope you enjoyed it! [Too funny about the *ham*...}

bna~ Thanks! We dug right in. And scraped our bowls. ;-)

Virginie~ This is the first time I've thought of adding coconut milk to pea soup; I've always made it the traditional way. I do like it better with the coconut milk - who knew?! :-)

Virginie said...

I tested this soup. I haven't found some products like Old bay seasoning, Jalapenos peppers and red pepper flakes, so I adapted your recipe à la française (even for the cooking way). However, it was excellent, and the combination of split pea, pepper and coconut milk is wonderful. And later, the soup can be used as a spread. You're a food genuous !

Anonymous said...

Thanks so much for the recommendation of Better than Bouillon products. I had been using the juice box sized Whole Foods chicken and vegetable broth, or throwing out 1/2-filled larger boxes (since they don't last beyond 10 days) so this is great!

Karina said...

Thanks Virginie and Anon - Thank you! And enjoy!

~M said...

Hi Karina,
Would you please explain how to use a rice cooker/crockpot with the lid open? Do you turn it on, wait for it to simmer, and then take the lid off? I was thinking of reducing chicken soup into stock with an open crockpot, since the low heat of the crockpot could be left on, unattended. Thank you!

Karina said...

Hi ~M!

When using the Krups rice cooker I put all the ingredients in and turned it on - I have a choice of settings: low or high. I chose high because I was going to be in the kitchen keeping an eye on it. It cooked the pea soup in about 30 minutes.

For Crock Pots, I'd start with the cover on, on high, and let it simmer; then you could try removing the cover - but it may not continue to simmer with the cover off [I've never tried this, but from experience, when I'd add say, coconut milk to a soup near the end of cooking, I have to cover it again for it to return to a simmer.

If you've got a big pot of broth, cooking it on the stove, uncovered, might work the best.

Good luck! :-)

... said...

This soup is fantastic! What a wonderful way to have the asian flavors I love, but also familiar! Thanks so much for these recipes, you flavor and texture combinations are amazing. Genius really. :)

Anonymous said...

By far the best split pea soup I have ever eaten. This goes for both for taste and beauty.

Gluten-Free Goddess eBook on iTunes