Banana Flower Soup

READY IN: 50mins
YIELD: 1 Batch




  • Raw banana flowers are bitter and have to be prepared in advance. First remove the outer two or three layers of sepals, keep the small flowers. Holding the flower by the tip cut off and discard the ‘root’: remove the first inch and a half. Now thinly slice the flower through, chopping it as you might a cabbage. The juice will stain surfaces dark brown so either rub surfaces with oil before or cut on top of newspaper. Chop the small flowers you saved earlier into similar sized pieces. Place in bowl and cover with salted water into which a lime or lemon has been squeezed. Soak for at least an hour and discard the water. Rinse thoroughly and allow to drip dry.
  • Mix coconut milk with half as much water and heat with prepared banana flower, half the ginger and the lemongrass.
  • In a heavy pan slowly heat the oil. Blend together the garam masala, tumeric, remaining ginger and chillies until a paste is made and add to the oil. Cook stirring until the aroma becomes intoxicating and the oils separate in the pan. Add the shrimp and stir fry until cooked all the way through. Add this to the coconut / banana flower mix. Stir thoroughly and simmer for 20 minutes, adding more water if needed, season to taste and serve.
  • This soup can be prepared a day in advance and heated before serving. Allowing it to rest overnight will give time for the flavors to blend and harmonize thoroughly.