Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 tablespoon oil, neutral (e.g. peanut oil)
- 50 g sprin onion (s), with reens, sliced
- 25 g arlic, sliced
- 200 ml coconut milk
- 400 ml vegetable stock
- 0.25 teaspoon ¼ pepper, white, ground
- 3 teaspoons fish sauce, Thai, or soy sauce
- 0.25 teaspoon ¼ salt
- 0.5 teaspoon ½ sugar
- 1 large banana (s), peeled and thinly sliced diagonally
- 1 large chilli pepper (s), red, cores removed, cut diagonally into rings
- Spring onion (s), rings
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, fry the spring onions and garlic briefly for 30 seconds. Add all other ingredients except for the banana and chili rings and cook for 5 minutes.
- Puree the mixture with 3/4 of the banana slices and the chili rings to make a smooth soup. Add the remaining banana slices and warm for a few minutes.
- Garnish with spring onion rings to serve.
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