Slow Yellow Curry Split Pea Soup

Inspired by visit to Maggie’s Place in New York City this winter, I created an alternate to my favorite slow cooker split pea soup. I had used Mae Ploy’s Yellow Curry Paste several times in other dishes so I already had a container, a little bit goes a long way. My usual split pea soup recipe has chopped ham in it. I didn’t have any available, but I did have a can of low sodium Spam.

1 package or 1 pound of dried green split peas
1 cup diced pan-fried spam
1 cup diced carrots
1 cup chopped white onion
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large tablespoons May Ploy Yellow Curry Paste
32 ounces chicken stock
1 cup water
1 cup milk

In a 5-6 quart slow cooker, layer the peas, Spam, carrots and onion. Sprinkle with salt and pepper. In a microwave safe bowl heat the chicken stock and water, about 10 minutes on high. Add the yellow curry paste to the hot stock and water and mix carefully. Slowly pour the stock over the peas and vegetables. Do not mix. Cover and cook on high for 4-5 hours or until the vegetables are tender. Whisk in the milk a few minutes before serving. Season with more salt and pepper if preferred.


No picture for this post. No matter how hard I try, a photo of split pea soup always looks bad.