1 tblsp olive oil
1 onion, finely chopped
2 tblsps korma curry paste
1 litre (4 cups) chicken stock
¾ cup yellow split peas
400g can crushed tomatoes
400ml can coconut milk
500g chicken breast fillets, thinly sliced
Heat oil in a stockpot over a medium heat. Add onion and paste. Cook, stirring occasionally, for about 3 minutes or until soft.
Add stock, peas, tomatoes and milk. Stir until combined. Bring to boil. Simmer, covered, for about 20 to 25 minutes or until peas are tender. Remove. Transfer to a large bowl. Cool slightly.
Blend soup, in two batches, until pureed. Return to stockpot. Bring to a simmer. Add chicken. Simmer, stirring occasionally, for about 4 to 5 minutes or until chicken is cooked. Season with salt and pepper. Serve.