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    You are in: Home / Recipes / Creamy Banana, Lemongrass and Coconut Soup Recipe
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    Creamy Banana, Lemongrass and Coconut Soup

    Creamy Banana, Lemongrass and Coconut Soup. Photo by Demandy

    1/1 Photo of Creamy Banana, Lemongrass and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Cookgirl's Note:

    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.

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    Units: US | Metric


    1. 1
      NOTE: Soup can be prepared one day ahead then reheated.
    2. 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. 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. 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. 5
      Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
    6. 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. 7
      Season to taste with salt and pepper.

    Ratings & Reviews:

    • on January 04, 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.

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    • on November 07, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2006


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creamy Banana, Lemongrass and Coconut Soup

    Serving Size: 1 (219 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 431.2
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 21.4 g
    Cholesterol 0.0 mg
    Sodium 71.9 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 3.1 g
    Sugars 13.8 g
    Protein 4.2 g

    The following items or measurements are not included:

    vegetable stock

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