Remove peas from the freezer to thaw while you prepare the other ingredients.
Meanwhile, over medium-low heat, heat olive oil in a large pot and add the onion and garlic. Gently cook for 5 minutes, stirring often, until onions have softened.
Add the rest of the ingredients (except the coconut milk) and bring to a boil, then reduce to a simmer. Cover and simmer for 25 minutes. Note you can adjust the amount of cayenne to your heat tolerance.
Using an immersion blender (or a regular blender), blend soup until smooth.
Add the coconut milk, bring to a simmer just to warm coconut milk. Do not allow it to boil.
Serve by drizzling reserved coconut milk over the top and adding a lime wheel.