Simmer the soup for about 5 minutes. Add half the banana slices, toss bananas into a food processor and puree until smooth. Add your banana puree to the chili pot and cook another few minutes.
Ingredients
- Vegetable Stock 800 ml
- Coconut milk 400 ml
- Bananas 2 each
- Chili Pepper 1 each, red
- Soy Sauce 6 tbsp
- Oil 3 tbsp, groundnut
- Scallion 2 bunches
- Garlic 4 cloves
- Sugar 1 tbsp
- Salt 1/2 tbsp
- Pepper Ground, fresh
Instructions
Steps:
- Wash and trim the spring onions and cut the white and light green parts into rings. Peel and slice the garlic. Peel and slice the bananas. Wash, halve, and deseed the Hili and cut into thin strips.
- Heat the groundnut oil in a pan and sweat the spring onions and garlic for about 1 minute. Add the vegetable stock and coconut milk and season with soy sauce, sugar, salt and pepper.
- Simmer the soup for about 5 minutes. Add half the banana slices and chilli and bring to the boil. Remove from the heat and puree. Add the rest of the banana slices and chilli and simmer for a further 3 minutes. Serve immediately.
