Ingredients
6 tablespoons rice bran oil
1 yellow onion, thinly sliced
6 cloves garlic, grated
1 2-inch piece ginger, minced
1 teaspoon salt
1½ cups green split peas, rinsed and drained
1 tablespoons coriander seeds, toasted and ground
2 makrut lime leaves (optional)
1 14-ounce can coconut milk
4 cups light vegetable broth
8 ounces pea tendrils
1 pound sugar snap peas, stems and strings removed
¼ cup toasted and salted sunflower seeds, for garnish
½ bunch opal basil, leaves picked, for garnish
Edible pea blossoms, optional, for garnish
2 limes, cut into 6 wedges each, for garnish
