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Nutrition Facts
Serving Size 1 (328g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 431
Calories from Fat 324		(75%)
Amount Per Serving		%DV
	Total Fat 36.0g	55%
	Saturated Fat 21.4g	107%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 71mg		2%
Potassium 744mg		21%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 3.2g	12%
	Sugars 13.8g
Protein 4.2g		8%
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Hello Dollies

By: Karen=^..^=

Creamy Banana, Lemongrass and Coconut Soup

Recipe #141000 | 35 min | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Cookgirl
Oct 11, 2005

From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.

SERVES 4 -6 (change servings and units)

Ingredients

1/4 cup olive oil
1 cup very ripe banana or very ripe plantain, sliced
1 cup yellow onion, chopped
1 cup leek, white and pale green parts, chopped
1 cup chopped celery
3/4 cup carrot, chopped
2 garlic cloves, minced
1 tablespoon lemongrass, puree
1/2 teaspoon hot chili paste (sambal oelek is suggested)
1 teaspoon cumin powder
1 cup fresh orange juice
3 1/2 cups fresh vegetable stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup fresh cilantro, chopped
salt
pepper

Directions

1
NOTE: Soup can be prepared one day ahead then reheated.
2
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.
3
Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
4
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.
5
Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
6
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.
7
Season to taste with salt and pepper.

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Browse similar recipes by category

Course > Soups > Bisques/Cream
Main Ingredient > Fruit > Nuts > Coconut
Cuisine > Asian > Southeastern
Cuisine > Asian > Southern
Preparation > Time to Make > < 60 mins
Preparation > Simple
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Shannon W.

On Jan 4, 2008

I love making things that are a departure from the ordinary, so this was something I definitely wanted to try! This was wonderful after making a few variations/additions: I added lots more heat and also added 3 extra bananas to the soup (which didn't taste too-banana-y at all surprisingly!) because all I could taste was orange juice midway through the cooking phase! I also doubled the recipe which was a BAD idea on my part because I had enough to feed an entire ARMY! I really enjoyed this soup and will surely make it again. As with any southeast Asian dish, this tasted even better the next day after letting the flavors "brew" a bit overnight.

1 person found this review helpful

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From: Panthur

On Nov 7, 2007

The taste of this reminded me of tom yum gai. It's spicy, sweet, and tangy. And very very healthy. I used low fat coconut milk. I kept feeling that this should be served with something, that it was missing something. Not sure what it is. Husband loved this and had two servings.

1 person found this review helpful

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From: Chef #295654

On Feb 21, 2006

Excellent! I was worried how bananas would taste in soup but it is delicious. One of my favorites - highly recommend!

2 people found this review helpful

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From: Wendys Kitchen

On Nov 13, 2005

I served this for dinner party. Everyone asked for the recipe. I found I needed to add more banaas to increase the flavour. I made it the day before and it was much tastier so I would suggest doing so.

2 people found this review helpful

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