Heat the olive oil or margarine in a saucepan and saute onion until translucent. Add the lime leaves, mint and salt and fry 1-2 minutes over medium heat, stirring. Deglaze with the wine and let simmer 5-10 minutes.
Add coconut milk and bring to a simmer. Add peas, taste for salt and return to a simmer.
Puree soup with an inversion blender until very smooth, then pass through a sieve and return to the saucepan to reheat.