Comments on: Yellow Pea and Coconut Milk Soup

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Wed, 01 Feb 2012 20:41:41 +0000

Lovely thinking, Cecilia. We’ll be standing by to hear how it goes…

By: Cecilia

Cecilia — Wed, 01 Feb 2012 19:17:34 +0000

Mmm…i love soup…I love yellow split peas and I love coconut milk!

And I can’t think of a single reason not to make this tonight :)

I’ll try it with brown rice but otherwise, I’m sticking with the recipe. Love that you added the bay leaves too. I don’t know if that’s a Portuguese thing but my mom always added them and now I do too. It gives the soup something extra!

Thanks!

By: David Leite

David Leite — Thu, 24 Dec 2009 01:05:14 +0000

Cyndy, our pleasure.

By: Cyndy

Cyndy — Thu, 24 Dec 2009 01:02:33 +0000

This soup is really tasty. I will make it again and again. Thanks for posting and thanks to Deborah Madison for sharing.

By: Megan

Megan — Tue, 13 Oct 2009 03:27:14 +0000

This is a delicious soup. Really intense flavors layered with the mellow lentils. (I used the red lentils instead.)

By: Testers' Choice

Testers' Choice — Tue, 22 Aug 2006 22:51:02 +0000

[Susan Hillery] Fabulous! This soup has everything that you could ever desire in a dish: great flavors, great textures, and great appearance. The soup itself is reminiscent of an Indian dal, but ever so creamy, with a slightly sweet undertone. The rice and spinach add a wonderful dimension, a wonderful tooth feel, juxtaposed with the soup and the smooth, spicy yogurt topping. And don’t omit the spicy yogurt topping—it complements everything else perfectly.

By: Testers' Choice

Testers' Choice — Tue, 22 Aug 2006 22:50:47 +0000

[Cindi Kruth] After I selected this recipe I began to have second thoughts. All those ingredients, all those steps, all those pans, and the blender too. When the soup was simmering and the smells began to fill my kitchen, I returned to my original thought that all those spices could blend into some really great flavor. Blooming the spices by cooking them in the butter and onions eliminated any raw overtones and they had, as anticipated, evolved into a fantastically aromatic seasoning.

By: Testers' Choice

Testers' Choice — Tue, 22 Aug 2006 22:50:24 +0000

[Matilda Luk] This soup, while time consuming, is rich and spicy, yet fresh and sprightly in taste. Dishes that are East Indian-spiced tend to go for depth of flavour; but this soup, with the addition of just-cooked spinach and rice, has a fresh verve, while the coconut milk, spiced yoghurt, and blend of spices in the soup give it a wonderful mouthfeel and a tingle of heat.

By: Testers' Choice

Testers' Choice — Tue, 22 Aug 2006 22:50:03 +0000

[TeAntae Turner] This is an excellent soup that is richer than would be expected if you simply examined the ingredients. The soup alone is delectable; adding the spinach, rice, and yogurt brings out a whole additional level of complexity to the flavor that just makes it even better. This soup also reheats very well, though the color will not be as vibrant as the original. Deborah Madison does it again!

By: Testers' Choice

Testers' Choice — Tue, 22 Aug 2006 22:49:47 +0000

[Valerie Peterson] This soup came together beautifully, easily, and deliciously. The proportions of the spices and the coconut milk created a perfectly nuanced fusion of flavors, with no one overpowering note. The spinach and the rice provided satisfying textural contrast, appealing to the tongue as well as the eye, and the spiced yogurt—its seasonings as balanced as the soup’s—imparted a tangy counterpoint to the creamy base. Although the combination of spices might seem exotic to some, the resulting dish is so approachable that my guinea pigs, whose taste buds vary in levels of adventurousness, unanimously declared it a keeper of a recipe.