Thai soup with banana flower from Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

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Notes about this recipe

  • Eat Your Books

    Can substitute lemon zest for lemon grass.

  • IsaSim on May 02, 2014

    Finally after all those years eyeing beautiful banana flowers in Asian stores, we tried it, and it was excellent in this soup, the taste being similar to artichoke. I watched a couple of videos on how to prepare the thing: here we only discard the tough outer layers of the flower before steaming or boiling it, and do not separate and shell each little male flower nesting between layers. This time, I boiled the flower for 15 minutes as indicated, it was excessive in my opinion. Next time will try steaming.

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