1 large banana, peeled and cut obliquely into thin
slices
1 large fresh red chilli, sliced obliquely
Garnish (if you have time – which I didn’t)
Fresh coriander leaves
2 limes, quartered
Spring onion strips
Method
Heat oil in a saucepan and fry the sliced spring onion and
garlic quite fast. Add the remaining ingredients in order and
cook for 5 minutes.
If you like, this soup can be blended: I did and added some of
the stock vegetables to give it a bit more body. Set aside about
one quarter of the banana and chili slices, then cook the rest as
above then puree the soup in a blender until smooth. Return the
blended mixture to the pan, add reserved banana and chili slices
and warm for 3 minutes.
Note, if serving to Cliff, disguise the bananas!! ;-)
Serve hot, garnished with coriander leaves, lime quarters and
spring onion strips.
Tell people who don’t like bananas, (you don’t mean Cliff, do you?) what they have just
enjoyed, at least two weeks later!!
Thai Vegetable Stock
Ingredients
2 Large onions, quartered
4 large red chillies
8oz carrots, halved
½ small white cabbage, halved
1 small celery head (I don’t like celery, so I left
this out!!)
2oz fresh coriander leaves
1oz Basil leaves and stalks
½ head Chinese leaves, chopped
25 (!!) black pepper corns (I thought there was plenty of
bite with all that chilli, so cut down on this!)
½ teaspoon salt
1 teaspoon palm sugar or light muscovado sugar (or
whatever’s in your cupboard)
3 ½ pints water
Method
Put all ingredients, including water, into a large saucepan,
bring to the boil, cover and simmer for 1 hour. I pressure cooked
for 15 mins – seemed to do the trick!
