Coconut Soup with Tamarind, Coriander and Mint

Ingredients

• 80 ml sesame oil
• 1 red onion (peeled and chopped)
• 2 garlic cloves (peeled and chopped)
• 1 red chili pepper (chopped)
• 1 tsp cumin
• 1 tsp ground coriander
• 2 very ripe plantains (peeled and cut into ~1 cm thick slices)
• 600 ml chicken broth
• 50 ml tamarind paste
• 300 ml unsweetened coconut milk
• 1 tsp sea salt
• 0.5 cup coriander (coarsely chopped)
• 0.5 cup fresh mint (coarsely chopped)

Instructions

1. 1.

   Heat the sesame oil in a large pan, add the red onion, garlic, half of the chili, cumin and coriander, and sauté for about 5 minutes while stirring.

2. 2.

   Add the plantain slices, broth, tamarind paste and coconut milk, bring to a boil, then simmer until the plantains are tender. Remove from heat, season with salt, blend into a smooth soup, reheat, add the remaining chili, and stir in coriander and mint before serving.