Banana soup I hear you cry?! Trust me, the flavours are amazing together. And if you haven't tried a banana curry you don't know what you are missing out on! This Thai coconut curry vegetable soup recipe is really simple and will be the talking point of dinner!
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This recipe was provided by Chiquita Bananas.
Although you don't normally associate soup season with summer, this coconut curry vegetable soup recipe is perfect for this time of year and is inspired by warm Thai evenings spent enjoying good food with good people. Serve it with a delicious cocktail or mocktail and enjoy!
Ingredients
- Vegetable oil / coconut oil / olive oil
- Thai curry paste of your choice
- Red chilli cut into thin rings
- Vegan vegetable stock cube
- Tinned coconut milk
- Water
- Banana
- Unsalted peanuts
- Fresh coriander (fresh cilantro)
For exact quantities see the recipe card.
Instructions
Add the vegetable oil to a large pot / saucepan and add the Thai curry paste. Cook for 2-3 minutes on a medium heat, stirring continually until warmed.
Add the tinned coconut milk, water and stock cubes, stir thoroughly and bring to a boil.
Peel and cut the raw banana into slices. Fry them in a little vegetable oil on a medium-high heat and flip over so that they are golden on both sides.
Serve the soup in bowls the banana slices. Garnish with the remaining ingredients - coriander, peanuts and the sliced red chilli.
📖 Recipe
Thai Coconut Curry Vegetable Soup With Green Bananas
- Total Time: 15 minutes
- Yield: 4 bowls 1x
- Diet: Vegan
Description
Banana soup I hear you cry?! Trust me, the flavours are amazing together. And if you haven't tried a banana curry you don't know what you are missing out on! This thai coconut curry vegetable soup recipe is really simple and will be the talking point of dinner!
Ingredients
1 tablespoon vegetable oil / coconut oil
2 tablespoons Thai curry paste
2 small red chillis
2 vegan vegetable stock cubes
2 cans of coconut milk
350 ml water
2 green bananas
2 tablespoons of unsalted peanuts
A large handful of fresh coriander
Instructions
Add the vegetable oil to a large saucepan and add the Thai curry paste. Cook for 2-3 minutes, stirring continually until warmed.
Add the tinned coconut milk, water and stock cubes, stir thoroughly and bring to a boil.
Peel and cut the bananas into slices. Fry them in a little vegetable oil on a high heat and flip over so that they are golden on both sides.
Serve the soup in bowls the banana slices. Garnish with coriander, peanuts and the sliced red chilli.
Top tip
Definitely use green bananas if you can for this Thai coconut curry soup recipe. They are high in nutrients and firmer than a more ripe banana so better for frying. Don't be fooled into thinking green plantains are the same as green bananas - they are not!
Storage
This traditional southern ecuador soup keeps well in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 6 months. Store the soup base separately from the toppings and fry the banana fresh each time - this is the best part so you want it to be delicious!
Variations
You can swap the Thai curry paste for any curry paste of your choice, although my favourite is Thai red curry paste. Also, if you are looking to reduce your calorie intake you can opt for light coconut milk. Make sure that you use tinned coconut milk rather than the carton variety though. For a creamy green banana soup however you should use the full fat coconut milk or add extra coconut cream. You can also replace the stock cubes and water for actual vegetable broth if you prefer to make your own.
If you prefer your Thai soup a little hotter feel free to add red pepper flakes or dried chillis to the mix.
What if I don't have curry paste?
You can make your own using curry powder. See this post for lots of different curry paste recipes.
Can I add noodles?
You can definitely add noodles to this soup - rice noodles would work well, just increase the amount of water to compensate.
What can I serve with this soup?
This soup is great on it's own as a light meal or as a starter with a more substantial main dish. Try following it with a rice salad, either using jasmine rice or brown rice with green beans, roasted sweet potatoes, red onion or green onions, red bell pepper, avocado slices and any fresh veggies you have, mixed up with soy sauce or coconut aminos with a squeeze of fresh lime juice or hot sauce. Together you would have a really nutritious meal.
If you try this vegan coconut curry soup recipe let us know! Leave a comment, rate it, and don't forget to tag a photo #wemadethisvegan on Instagram. You can also share this recipe on social media or Pin it for later.
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