Spicy Plantain, Tamarind and Coconut Soup

For a delicious taste of the tropics try Peter Gordon's Caribbean-inspired recipe for a rich and spicy plaintain soup
By Peter Gordon
Spicy Plantain, Tamarind and Coconut Soup
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 100 ml sesame oil
  • 4 cloves garlic, peeled and quartered
  • 1 green chilli, cut in half
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 red onions, peeled and sliced
  • 2 very ripe yellow-skinned plantains, peeled and cut into 1cm chunks
  • 800 ml chicken or vegetable stock
  • 600 ml coconut milk
  • 250 ml tamarind paste
  • Tamari or sea salt
  • fresh coriander leaves
  • fresh mint leaves


1. In a large pot, heat up the sesame oil. Add the garlic, chilli, cumin and coriander seeds. Fry on a high heat for 1 minute, stirring well.

2. Add the onions and fry over a high heat for 2 minutes, stirring continuously to prevent burning.

3. Add the plantain, stock, coconut milk and tamarind and bring to the boil. Reduce the heat to a gentle simmer, cover the pot and cook until the plantain is soft, around 15-20 minutes.

4. Blend the soup until smooth using a hand-blender or in a jug blender or food processor.

5. Season with either tamari or sea salt and gently re-heat. Stir in the coriander and mint just before serving.

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