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Asian Minted Pea Soup with Papaya Crab Garnish

Serves 24 small starters / 8 appetizers



  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger, minced
  • 1/4 cup shallots, minced
  • 2 tablespoons Thai green curry paste
  • 2 tablespoons lemongrass, chopped
  • 1 cup coconut milk, unsweetened
  • 4 cups peas, fresh shucked or frozen
  • 4 cups chicken or vegetable stock
  • 2 tablespoons fresh mint, chopped
  • salt and pepper to taste


  • 1/4 pound fresh lump crabmeat
  • 1/2 cup papaya, 1/4-inch dice
  • 1 teaspoon black sesame seeds
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons sesame oil



  1. Place sesame oil in heavy bottomed 4-quart saucepot over medium heat. Add ginger and shallots; saute until lightly wilted.
  2. Add green curry paste, lemongrass and coconut milk until blended. Let cook 3 to 4 minutes until reduced by a third.
  3. Add peas and chicken or vegetable stock and simmer over low heat for 10 minutes.
  4. Pull off heat and let cool for 10 minutes.
  5. Add mint and puree soup by placing it in a blender, robot coup, or with an emulsion blender.
  6. Season to taste with salt and pepper. Soup can be made up to 3 days in advance. Serve chilled or rewarmed by slowly reheating over low heat.

Hudson Valley Restaurant Week is back this April 8-21!