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🍽️ Creamy Coconut Curry Soup with Crispy Banana Slices

668 kcal · 30 min · 4 servings

Ingredients

• 3 red chili peppers
• 4 garlic cloves
• 2 stalks lemongrass
• 4 firm bananas
• 3 tbsp lemon juice
• 2 tbsp peanut oil
• 1 tsp curry powder (hot)
• salt
• 800 ml coconut milk (unsweetened; can)
• 100 ml pineapple juice
• 300 ml chicken broth (instant)
• 50 g butter
• 2 tbsp mild curry powder
• 40 g cashew nuts

Instructions

1. 1. Wash the chili peppers under running water.
2. 2. Remove the stems, seeds, and all white inner membranes from the peppers.
3. 3. Dice the flesh of the chilies into very fine cubes.
4. 4. Optionally, cut a few thin strips from one pepper and set them aside for later decoration.
5. 5. Peel the garlic and chop it finely.
6. 6. Trim the hard ends off the lemongrass.
7. 7. Wash the lemongrass and cut it into pieces about seven centimeters long.
8. 8. Peel three bananas.
9. 9. Cut the peeled bananas into large chunks.
10. 10. Heat one tablespoon of peanut oil in a large pot.
11. 11. Add the diced chili and chopped garlic to the hot oil.
12. 12. Sauté the chili and garlic briefly.
13. 13. Add the lemongrass pieces, banana chunks, hot curry powder, and a pinch of salt to the pot.
14. 14. Pour in the coconut milk, pineapple juice, lemon juice, and chicken broth.
15. 15. Bring the soup mixture to a boil.
16. 16. Let the soup simmer gently for about fifteen minutes.
17. 17. Remove the lemongrass pieces from the soup and discard them.
18. 18. Puree the soup thoroughly with a hand blender.
19. 19. Return the pureed soup to the pot.
20. 20. Reheat the soup and keep it warm.
21. 21. Peel the remaining banana.
22. 22. Slice the banana into thin rounds.
23. 23. Heat butter in a non-stick pan.
24. 24. Toss the banana slices in mild curry powder until evenly coated.
25. 25. Fry the banana slices in the butter over low heat on both sides for a short time.
26. 26. Heat the remaining tablespoon of peanut oil in a small pan.
27. 27. Toast the cashew nuts in the oil for a short time.
28. 28. Place the toasted nuts on kitchen paper to drain excess oil.
29. 29. Lightly salt the nuts.
30. 30. Chop the nuts coarsely.
31. 31. Ladle the hot soup into soup bowls.
32. 32. Garnish the soup with the fried banana slices.
33. 33. Sprinkle the chopped nuts over the soup.
34. 34. Place the previously cut chili strips on top as decoration.

Nutrition per serving

• kcal: 668
• Protein: 11 g · Fett/Fat: 54 g · Carbs: 34 g