Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 shallot (s)
- 2 cm ginger, fresher
- 1 chilli pepper (Bih Jolokia chilli, available on the Internet)
- 4 banana (s)
- 100 g rice (lon rain rice)
- 1 tablespoon oil (peanut oil)
- 0.5 teaspoon ½ curry powder, spicy (Garam Masala)
- 1 tablespoon curry powder, mild
- 0.5 teaspoon ½ cane sugar
- 1 liter vegetable stock, hot
Print Recipe
Pin Recipe Instructions
- First of all: children and people who do not like spicy food should not be served this banana soup, because it is really hot as hell.
- Peel shallots and ginger and dice very finely. Wash the chilli, cut in half lengthways and cut into thin strips. Peel the bananas and cut into 1-2 cm thick slices.
- Heat the oil in the wok and fry the bananas, rice, shallots, curry powder and garam masala until the shallots take on color. Now add the ginger, chilli strips and sugar, stir and pour the hot broth on top.
- Put the lid on and let the soup simmer for about 15 minutes (don`t boil!) Until the rice is cooked through.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below