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All recipes are deliciously vegan.

Thai Banana Soup

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

10 minutes

Serves: 4

Thai Banana Soup

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

 

Fresh lime leaves look rather like bay leaves but rounder. However, they are usually sold dried in the UK. They lend a delicious, aromatic taste to most Thai food, especially curries. 

 

Ingredients: 

  • 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
  • 2 kaffir lime leaves
  • 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

Method: 

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, it can be blended – set aside about a quarter of the banana and chilli slices, then blend the rest of the soup 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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