1 tbsp groundnut oil
50g spring onions (including green
shoots), sliced
25g garlic, sliced
200ml coconut milk
400ml Thai vegetable stock
1/4 tsp ground white pepper
3 tbsp soy sauce
1/4 tsp salt
1/2 tsp sugar
1 large banana, peeled, cut diagonally
into thin slices
1 large fresh red chili, sliced diagonally
To garnish:
coriander leaves
2 limes, quartered
spring onion strips |
Method :
Heat the oil, add spring onion,
garlic, fry over medium heat, stir until soft. Add remaining ingredients, cook 5
minutes. If your prefer the soup to be
pureed. Set aside about 1/4 of the banana
and chili slices, then process the rest, together with the soup, in
food processor until smooth. Return the mixture to the pan, add
the reserved banana and chili slices and warm through for 3 minutes. Serve hot, garnished with
coriander leaves, lime quarters and spring onion strips.
Serves 4
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