Thai Banana Soup

 Vegan

 
Printer-friendly versionSend by email

A gorgeous Thai recipe that is easy and fast to make. Quite cheap, too!

Serves: 
4
Time: 
10 mins
Gluten free
No nuts
Ingredients: 

1 tbsp plain vegetable oil
55g/2oz spring onions (including green tops), sliced
25g/1oz garlic, sliced
200ml/7fl oz coconut milk
400ml/14fl oz vegetable stock
¼ tsp ground white pepper
3 tsp vegetarian fish sauce or light soy sauce
¼ tsp salt
½ tsp sugar
1 large banana, peeled and cut obliquely into thin slices
1 large fresh red chilli, sliced obliquely. (Be careful to remove seeds if you don’t like very hot food – and don’t touch your eyes after preparing!)

To garnish

  • Fresh coriander leaves
  • 2 limes, quartered
  • Spring onion strips
Method: 

1. Heat oil in saucepan and fry sliced spring onion and garlic quite fast. Add all the other ingredients in order, and cook for 5 minutes.

2. If you like, this soup can be blended – set aside about ¼ of the banana and chilli slices, then puree rest with soup in a blender of food processor until smooth

3. Return blended mixture to the pan, add reserve banana and chilli and warm through for 3 minutes.

4. Serve hot, garnished with coriander leaves, lime quarters and spring onion strips.

Your rating: None Average: 4 (5 votes)

Comments

Really easy to make, and very

5

Really easy to make, and very tasty. Not too spicy, (although you could of course add more chilli!) so appeals to all.

Can you taste the banana? I

Can you taste the banana? I don't like mixing sweet and savoury (except for banana sandwiches)

Yes you can. It was really

Yes you can. It was really delicious.

Printer-friendly versionSend by email