Green Thai Curry Soup with Banana - vegan

I wanted to use a banana for something spicy. But today is not the day for baked curry bananas with rice and fried egg.

I found the yellow Chiquita website. An idea stuck and I made my own version of it.

Recipe for 1:

1 package Green Thai Curry Paste

40 g Mung bean vermicelli

270 ml coconut creamy milk, 300 ml veg stock, 2 tbsp coconut oil

1 banana, 2 long green peppers, 2 shallots, salt and pepper

Juice of 1/3 lemon, 2 tsp palm sugar, 1/2 bunch of fresh coriander

1/3 cup roasted unsalted peanuts

Chop the veggies. Cut the banana in 1 cm slices. Pour hot water over the vermicelli and let them sit for 3 min, drain.

Heat 1 1/2 tbsp coconut oil in a pot and fry off the shallot. Add the green curry paste and let it fry with the onion for 1 minute. Add coconut cream and veg stock. Toss in the green pepper and bring to a boil, place the lid on and reduce the heat to low and cook for 10 min.  Add the vermicelli and chop the coriander.

In the other coconut oil in a small pan fry the banana slices. Season with salt and pepper.

Add lemon juice and palm sugar to the soup and finish with banana and coriander. Sprinkle with peanuts.