Best 2 Sweet Banana And Coconut Milk Soup Che Chuoi Recipes

Introducing the culinary delight that embodies the harmonious blend of sweet bananas and creamy coconut milk, "Che Chuoi" is a traditional Vietnamese dessert soup that promises to tantalize your taste buds and evoke a sense of warmth and comfort. Originating from the vibrant streets of Vietnam, this delectable treat has captured the hearts of many with its simplicity and irresistible flavors. Let's embark on a culinary journey to discover the best recipe for "Che Chuoi," a symphony of textures and flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET PEA SOUP WITH COCONUT AND GINGER

Sweet Pea Soup with Coconut and Ginger image

Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
1 small yellow onion, finely diced
2 tablespoons minced ginger
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more as needed
2 cups water
One 13.5-ounce can full-fat unsweetened coconut milk
One 10-ounce package frozen peas
Small handful of cilantro leaves, for serving (optional)

Steps:

Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).

SWEET BANANA SOUP, WITH TAPIOCA AND COCONUT

Sweet Banana Soup, With Tapioca and Coconut image

A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)

Provided by Nolita_Food

Categories Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups water
1/2 cup sugar (less, if the bananas are very ripe)
1 (14 ounce) can light coconut milk
1/4 cup minute tapioca
2 large ripe bananas, cut into 1/2 inch pieces
1/2 teaspoon salt
1 -2 teaspoon sesame seeds, toasted (optional)

Steps:

Bring water and coconut milk to boil in a medium saucepan.
Add sugar, salt, tapioca.
Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
Stir in bananas, remove from heat and let stand for 15 minutes.
Note: after you add the bananas, don't stir too much, it'll break up the fruit.
Serve hot, or chill for 3-4 hours.
Cook time not incl.
chill time.

Tips:

For the best flavor, use ripe bananas that are sweet and creamy.
If you don't have coconut milk, you can use almond milk or soy milk instead.
To make the soup extra creamy, blend it in a blender or food processor until smooth.
Serve the soup warm or chilled, depending on your preference.
Garnish the soup with toasted coconut, chopped nuts, or fresh fruit for an extra special touch.

Conclusion:

Sweet banana and coconut milk soup is a delicious and refreshing treat that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up ripe bananas. With its creamy texture, sweet flavor, and tropical aroma, this soup is sure to please everyone at the table.