Directions

1. Melt the coconut oil in a large pot over medium heat. Add the shallot, garlic, green chile, and celery, cooking for 4 to 5 minutes, or until the shallots begin to soften.

2. Add the Oaktown Spice Shop Thai Curry Powder and salt, mixing to evenly distribute.
3. Add the peas and vegetable broth. Bring to a boil, and reduce to simmer for 10 minutes.
4. Remove from heat, and add the coconut milk, cilantro, thai basil, lime juice, and fish sauce, if using. Transfer to a blender until smooth, or use a handheld blender and blend until smooth. Adjust seasoning with salt and more lime juice, to taste.
5. While the soup is simmering, make the Thai Curry Oil. Heat the oil over medium heat until small bubbles appear along the edges. Meanwhile, combine the Oaktown Spice Shop Thai Curry Powder, soy sauce, coconut sugar, and fish sauce in a heat-safe bowl.
6. Remove the hot oil from heat. Add the sliced chiles and garlic and let sit for 10 minutes, or until the garlic slices are brown. Pour over the spice and soy sauce mixture, stirring to combine.
7. Serve the soup with a drizzle of the curry oil. Enjoy!