Ingredients with Measurements:
- 4 ripe bananas, peeled and mashed
- 2 cups chicken broth
- 1 can coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red chili pepper, sliced
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and chili pepper and sauté until fragrant, about 2-3 minutes.
2. Add the red curry paste and stir for another minute.
3. Add the chicken broth, coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine.
4. Add the mashed bananas and stir well.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Return the soup to the pot and reheat over low heat.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 16g
- Carbohydrates: 29g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Soy sauce can be used instead of fish sauce for a vegetarian version.
- Honey can be used instead of brown sugar.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add sliced mushrooms for extra flavor and texture.
- Use green curry paste instead of red for a milder flavor.
Tips and tricks:
- Use ripe bananas for a sweeter soup.
- Be careful when blending hot liquids, as they can splatter.
- Taste the soup before adding salt, as fish sauce is already salty.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh cilantro leaves and sliced chili peppers.
Garnishes:
- Fresh cilantro leaves
- Sliced chili peppers
Pairings:
- Serve the soup with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Thai-style salad with peanut dressing
- Grilled or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too spicy, reduce the amount of red curry paste or chili pepper.
Food safety advice:
- Make sure to cook the soup thoroughly to prevent foodborne illness.
Food history:
- Banana soup is a traditional dish in many parts of Southeast Asia, including Thailand.
Flavor profiles:
- Sweet, spicy, and savory
Serving suggestions:
- Serve the soup as an appetizer or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai