Ingredients with Measurements:
- 2 ripe bananas
- 1 can of coconut milk (13.5 oz)
- 1 cup of chicken or vegetable broth
- 1 tablespoon of grated ginger
- 1 tablespoon of lime juice
- 1 tablespoon of honey
- Salt and pepper to taste
- 1 tablespoon of chopped cilantro for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Peel and slice the bananas.
2. In a blender or food processor, puree the bananas until smooth.
3. In a medium saucepan, combine the banana puree, coconut milk, chicken or vegetable broth, grated ginger, lime juice, and honey.
4. Heat the soup over medium heat, stirring occasionally, until it comes to a simmer.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes, stirring occasionally.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat: 14g
Carbohydrates: 17g
Protein: 2g
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian or vegan.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
- You can use lemon juice instead of lime juice.
Variations:
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- For a creamier soup, add 1/4 cup of heavy cream or coconut cream.
- For a heartier soup, add cooked rice or quinoa.
Tips and tricks:
- Make sure to use ripe bananas for this recipe, as they will be sweeter and easier to puree.
- If you don't have a blender or food processor, you can mash the bananas with a fork and whisk the soup together by hand.
- Taste the soup before adding salt and pepper, as the broth and coconut milk may already be seasoned.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
This soup pairs well with a side salad or crusty bread.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to refrigerate any leftover soup promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Coconut banana soup is a popular dish in many Caribbean and Southeast Asian countries, where coconuts and bananas are abundant.
Flavor profiles:
This soup is sweet, creamy, and slightly tangy, with a hint of ginger and cilantro.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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Region: Thai