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