Recipes

Around The World in 80 Ways

Banana Soup Vegetarian Thai
Serves 4

This might seem a bit odd, but it’s wonderful, as well as very quick – try it!

• 1 tbsp plain vegetable oil
• 50g/2oz spring onions (including green tops), sliced
• 25g/1oz garlic, sliced
• 200ml/7fl oz coconut milk
• 400ml/14fl oz vegetable stock
• ¼tsp ground white pepper
• 3 tsp vegetarian fish sauce or soy sauce
• ¼tsp salt
• ½tsp 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.