Place peas in a food processor with the spring onions and coconut milk. Process until well combined. Add the baby spinach, mint and half the stock, and continue to process until smooth.
Heat the olive oil in a large pan over a medium heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the pea mixture and the remaining stock, and simmer for 10 minutes or until heated through.
Divide the soup among serving bowls, and top with chopped mint leaves, chilli, fried onions and sesame seeds.