Thai Banana Soup

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
1 spoon difficulty rating

10 minutes

Serves: 4

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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!)

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.

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