Curried Coconut Soup with Bananas
Ingredients
- Ingredients
- 3 red chili peppers
- 4 garlic cloves
- 2 sprigs Lemongrass
- 4 firm Banana
- 3 Tbsps lemon juice
- 2 Tbsps Peanut oil
- 1 tsp hot Curry powder
- salt
- 800 milliliters unsweetened Coconut milk (canned)
- 100 milliliters Pineapple juice
- 300 milliliters Instant Chicken broth
- 50 grams butter
- 2 Tbsps mild Curry powder
- 40 grams Cashews
Preparation steps
Rinse the chilies, slit lengthwise, remove the seeds and white ribs and dice finely. (If desired, cut some thin slices for garnish.) Peel and finely chop the garlic. Rinse and trim the lemongrass and cut into 7 cm (approximately 3-inch) long pieces.
3 Peel one banana and cut into chunks.
Heat 1 tablespoon of peanut oil in a saucepan, add the chilies and garlic and sauté briefly. Add the lemongrass, banana pieces, hot curry powder and 1 pinch of salt. Stir in the coconut milk, pineapple and lemon juice and the broth, bring to a boil and simmer 15 minutes. Remove the lemongrass. Puree the soup, return it to the pot and gently heat and keep warm.
Peel and thinly slice the remaining bananas. Heat the butter in a nonstick pan add the banana slices and the mild curry powder and saute both sides briefly over low heat.
In a small pan heat the remaining peanut oil and saute the cashews until fragrant. Drain on paper towels and coarsely chop with salt. Ladle the soup into bowls and garnish with sauteed bananas, nuts and chile strips.
