Summary

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

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Instructions

1. 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.
2. 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.
3. Garnish with spring onion rings to serve.