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