material
6 tablespoons of rice bran oil
1 yellow onion, sliced
6 pieces of garlic, grated
1 2 inch ginger, chopped
1 teaspoon salt
1½ cup of green split pea, rinse and drain
1 tablespoon coriander seed, toasted and ground
2 leaves of kaffir lime (optional)
114 oz cans of coconut milk
4 cups of light vegetable soup
8 ounces of peas tendrils
Removed 1 pound of peas, stems and strings
¼ cup toast and salted sunflower seeds for garnish
½ bundle opal basil for decoration, picked leaves
Edible pea flowers for garnish, optional
2 limes for garnish, cut into 6 wedges each
