Creamy Banana Lemongrass And Coconut Soup Recipes

Steps:

• NOTE: Soup can be prepared one day ahead then reheated.
• In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
• Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
• Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
• Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
• Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
• Season to taste with salt and pepper.

Steps:

• Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
• Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.

Steps:

• Heat the oil in a large pan, then add the spring onions, garlic, lemongrass and three-quarters of the ginger and cook for 2 mins until aromatic, then tip in the sweet potato. Give everything a good mix so the sweet potato is well coated, then add the coconut milk, stock and 500ml water. Bring to the boil, then simmer for around 25 mins until the sweet potato is cooked through.
• Meanwhile, tip the remaining ginger, the chilli, sugar, three-quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a food processor and blitz until smooth. Transfer the sambal to a small jug and set aside.
• Blitz the soup with a hand blender until smooth, then season to taste with the remaining lime juice and some salt and pepper. Divide the soup between bowls and top with the coriander sambal. Garnish with the reserved coriander leaves.

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

Steps:

• Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
• Bring to boil over medium heat.
• Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
• Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
• Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.