- 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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