Thai Banana Soup


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

10 mins
Gluten free
No nuts

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

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: 3.9 (7 votes)


Really easy to make, and very


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.

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