Sweet Banana And Coconut Milk Soup Che Chuoi Recipes

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SWEET PEA SOUP WITH COCONUT AND GINGER



Sweet Pea Soup with Coconut and Ginger image

Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons canola oil
1 small yellow onion, finely diced
2 tablespoons minced ginger
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more as needed
2 cups water
One 13.5-ounce can full-fat unsweetened coconut milk
One 10-ounce package frozen peas
Small handful of cilantro leaves, for serving (optional)

Steps:

  • Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).

SWEET BANANA SOUP, WITH TAPIOCA AND COCONUT



Sweet Banana Soup, With Tapioca and Coconut image

A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)

Provided by Nolita_Food

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups water
1/2 cup sugar (less, if the bananas are very ripe)
1 (14 ounce) can light coconut milk
1/4 cup minute tapioca
2 large ripe bananas, cut into 1/2 inch pieces
1/2 teaspoon salt
1 -2 teaspoon sesame seeds, toasted (optional)

Steps:

  • Bring water and coconut milk to boil in a medium saucepan.
  • Add sugar, salt, tapioca.
  • Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
  • Stir in bananas, remove from heat and let stand for 15 minutes.
  • Note: after you add the bananas, don't stir too much, it'll break up the fruit.
  • Serve hot, or chill for 3-4 hours.
  • Cook time not incl.
  • chill time.

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