BANANA FLOWER SOUP

INGREDIENTS

• 1 prepared banana flower
• 1 cup of raw shrimp
• 1 can or 14 ozs thick coconut milk
• 1 ½ inch piece ginger peeled and grated
• 1 stalk of lemongrass, or 1 tblsp sliced
• ¼ tsp tumeric
• ½ tsp garam masala
• 2 fresh green chillies, or dried red chillies to taste
• salt and black pepper to taste
• oil for cooking
• water

METHOD

1. First remove the outer two or three layers of sepals, keep the small flowers.
2. Thinly slice the flower through, chopping it as a cabbage.
3. Mix coconut milk with half as much water and heat with prepared banana flower, half the ginger and the lemongrass.
4. In a heavy pan slowly heat the oil.
5. Blend together the garam masala, tumeric, remaining ginger and chillies until a paste is made and add to the oil.
6. Cook stirring until the aroma becomes intoxicating and the oils separate in the pan.
7. Add the shrimp and stir fry until cooked all the way through.
8. Add this to the coconut / banana flower mix.
9. Stir thoroughly and simmer for 20 minutes, adding more water if needed, season to taste and serve.
10. This soup can be prepared a day in advance and heated before serving.
11. Allowing it to rest overnight will give time for the flavors to blend and harmonize thoroughly.