In a large soup pot heat the oil or the water on medium-high heat and add the onions and red bell pepper. Cook until they begin to soften.
Add the serrano pepper and stir to combine. Cook for five minutes.
Add the coconut milk and chopped tomatoes, and potatoes and bring to a boil.
Reduce the heat to a low simmer and add the spices. Stir well to combine and simmer for twenty minutes.
Add the peas and stir to combine, simmer for ten minutes.
Add the cilantro and stir to combine. Once it’s wilted its ready to serve.