Name: Spicy Plantain, Tamarind & Coconut Soup with Coriander & Mint
Yield: For Six Generous Portions
Ingredients: 100ml (3½fl oz) sesame oil; 4 cloves of garlic, peeled and cut into quarters; 1 green chilli, cut in half; 2 teaspoons cumin seeds; 1 teaspoon coriander seeds; 2 red onions, peeled and sliced; 2 very ripe plantains, peeled and cut into 1 cm (⅓ in) chunks; 800ml (28fl oz) chicken or vegetable stock; 600ml (1 pint) unsweetened coconut milk; Tamari or sea salt; 250ml (9fl oz) tamarind paste; 1 cup fresh coriander leaves; ½ cup fresh mint leaves

Preparation info

For
Six
Generous Portions

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This is a really tasty soup that can also serve as a base for a meal. Sometimes at the Sugar Club we serve it with chicken or fish dumplings and lots of fresh coriander. You can also serve it with noodles, grilled fish pieces, shredded roasted duck or chunks of roasted pumpkin. You will need to use very ripe plantains to ensure the sweet taste that complements the sharpness of the tamarind. Look for fruit that is soft and has brown to black skin.