Coconut and galangal soup with banana blossom, or tom kha hua pli

Coconut and galangal soup with banana blossom – A delicate and aromatic Thai soup with a subtle artichoke-like taste.

A Hidden Thai Gem: Coconut and Galangal Soup with Banana Blossom

Almost unknown outside Thai home kitchens, this coconut and galangal soup with banana blossom (Tom Kha Hua Pli) is a delightful surprise. The banana blossom brings a subtle, artichoke-like flavor that pairs beautifully with the rich coconut broth and aromatic spices. Light yet deeply flavorful, this comforting soup is a must-try for anyone looking to explore the lesser-known treasures of Thai cuisine.

Serves 2.

500 ml vegetable stock

2 lemongrass stalks, flattened

2 kaffir leaves, crumpled

60 g galangal, sliced

25 g shallot, sliced

2 bird's eye chillies, sliced

1 tablespoon light soy sauce (or vegan fish sauce)

½ teaspoon salt

1 teaspoon coconut sugar

2 tablespoons tamarind juice

200 g banana blossom

250 ml coconut cream

10 g spring onions, chopped

Bring the vegetable stock to a boil, then add the lemongrass, kaffir leaves, galangal, shallot, bird's eye chillies, soy sauce, salt, sugar, and tamarind. Cover and let simmer over low heat for 10 minutes.

Meanwhile, prepare the banana blossom. It oxidizes and turns brown within seconds. While this doesn’t affect the taste, it doesn’t look appealing. To prevent discoloration, prepare a large bowl of water with a few tablespoons of rice vinegar or lime juice. First, remove the outer leaves and the first rows of bananas (the small white/yellow stems that appear at the base when peeling off the leaves are bananas). Then, quickly cut the flower lengthwise into four pieces and immediately submerge them in the vinegar or lime water. Take out one piece, slice it crosswise (into about ½ cm slices), and return it to the water. Repeat this process with the remaining blossom.

Drain 200 g of the banana blossom and add it to the soup. Let cook for 5 minutes. Remove the lemongrass, kaffir leaves, and galangal. Carefully stir in the coconut cream (the soup should no longer be boiling), then taste and adjust the seasoning if needed. Sprinkle with spring onions and serve immediately.

Love Thai flavors? Take it to the next level! 

Discover 60 delicious plant-based Thai recipes that bring authentic flavors to your kitchen—without compromise. Whether you're vegan, vegetarian, or just looking to explore more plant-based options, this book is packed with vibrant, mouthwatering dishes to inspire your cooking.

Get your copy today and start your plant-based Thai adventure!