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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
- 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.
- 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
- Return
blended mixture to the pan, add reserve banana and chilli and warm through
for 3 minutes.
- Serve
hot, garnished with coriander leaves, lime quarters and spring onion
strips.
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