1. In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil until softened, about 3-4 minutes.
2. Add diced chicken breasts to the pot. Cook until chicken is no longer pink, about 5-6 minutes. Remove several chicken pieces and set aside.
3. Stir in green peas and chicken broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes until peas are tender, stir in Mrs Tran’s Kitchen Coconut Cream, season the soup with salt and pepper to taste.
4. Use a hand blender or transfer the soup to a blender (in batches if necessary) and blend until smooth. Add cooked chicken pieces back into the soup.
5. Ladle hot soup into bowls and decorate with swirls of coconut cream and serve with toasted crusty bread. Garnish with chopped fresh parsley or coriander if desired. 

Variations:

• Protein Options: Substitute chicken with other proteins e.g. white fish fillet, diced ham/bacon or tofu.
• Vegan Option: Prepare with tofu instead of chicken and substitute chicken broth with vegetable stock.
• Low FODMAP Version: Want the flavour without the onions & garlic? Omit garlic & onion and use garlic & onion infused oil instead.