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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 inexperienced break up peas, rinsed and drained
1 tablespoons coriander seeds, toasted and floor
2 makrut lime leaves (elective)
1 14-ounce can coconut milk
4 cups gentle vegetable broth
8 ounces pea tendrils
1 pound sugar snap peas, stems and strings eliminated
¼ cup toasted and salted sunflower seeds, for garnish
½ bunch opal basil, leaves picked, for garnish
Edible pea blossoms, elective, for garnish
2 limes, lower into 6 wedges every, for garnish
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