1 1/2 cups Jamaican red peas or red kidney beans
2 cups fresh coconut milk
4 ounces fresh thyme
1/4 cup carrot
1/4 cup cho-cho
1/2 cup potato
1/4 cup dry pasta
Salt and pepper to taste
3.5 liters chicken stock (white)
Soak peas overnight in cold water to regain their moisture. Simmer peas in chicken stock until tender but not falling apart. Add thyme, diced carrot, cho-cho, and potato. Simmer five minutes and add coconut milk and pasta. Simmer additional time until the potatoes have started to fall apart thereby thickening the soup. Season to taste with salt and pepper and serve.
