Peel and finely chop the garlic clove and the red onion. Melt the knob of unsalted butter in a high non-stick pan over medium heat and add the chopped garlic and the red onion.

Gently cook the garlic and onion over medium heat for about 4 minutes until the onion starts to soften. Stir a few times. Once boiling, add the frozen green peas. Also pour in the coconut milk and the warm vegetable or chicken stock. Bring all the ingredients to a good boil.

Stir in the ground curcuma powder and the curry powder. Season the soup with a good dash of pepper and salt.

Turn the heat low and simmer the soup for another 3 minutes. Check the seasoning and add more pepper or salt if necessary. Divide the leftover cooked spaghetti over large bowls. Pour in the coconut curry and green pea soup.

Serve the soup piping hot.