South-east Asian Fruity Soup

Name: South-east Asian Fruity Soup
Total time: 30 min
Yield: 4
Ingredients: 3.5 cups vegetable stock; 1.667 cups Coconut milk (tinned, unsweetened); 2 Banana; 1 red chile pepper; 6 teaspoons soy sauce; 3 tablespoons Nut oil; 2 bunches scallions; 3 cloves garlic; 1 teaspoon sugar; 0.5 teaspoon salt; freshly ground peppers

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Recipe author: EAT SMARTER

My cookbook

421

calories

Calories

20 min.

Preparation

30 min.

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easy

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Ingredients

for 4 servings

3 ½ cups

vegetable stock

1 ⅔ cups

Coconut milk (tinned, unsweetened)

Banana

red chile pepper

6 teaspoons

3 tablespoons

2 bunches

3 cloves

1 teaspoon

½ teaspoon

freshly ground peppers

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Preparation steps

Step 1/3

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 chilli and cut into thin strips.

Step 2/3

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 the soy sauce, sugar, salt and pepper.

Step 3/3

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.

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