Auntie Charlotte’s Thai Cod & Banana Soup by Tom Kitchin

Tom Kitchin

Tom Kitchin

20th September 2018
Tom Kitchin

Auntie Charlotte’s Thai Cod & Banana Soup by Tom Kitchin

Auntie Charlotte’s Thai Cod & Banana Soup by Tom Kitchin

It’s not very often we chefs get invited to someone’s house for dinner, but it’s a real treat when we do. For some reason, people get stressed and make life difficult for themselves when we all just love a good home-cooked meal.

When my very good friend Charlotte cooked this dish for my wife and me it was so good I decided then and there to include it in this book. Thai banana soup does sound a bit crazy, but I have to say it’s absolutely delicious and it’s really easy to bring together. I decided to add a piece of cod here to make it into a main course, but you can quite easily serve it just as a soup without the seafood. Great work Charlotte, can’t wait to try more dishes!


  • Serves 4
  • 4 cod portions, about 160g each,
  • unskinned groundnut oil
  • sea salt and freshly cracked black pepper
  • For the soup
  • 1 tablespoon groundnut oil
  • 50g spring onions, including the green shoots, sliced
  • 2 garlic cloves, sliced
  • 2 large bananas, sliced
  • 1 large fresh red chilli, deseeded and sliced
  • 2 teaspoons Thai fish sauce
  • ½ teaspoon caster sugar
  • 200ml coconut milk
  • 200ml vegetable stock, ideally homemade
  • To garnish
  • 1 banana
  • 1 fresh red chilli, deseeded and thinly sliced
  • 1 spring onion, thinly sliced on the angle
  • coriander leaves
  • 1 lime, halved


First make the soup, which can be stored in a covered container in the fridge for up to one day.
Heat a large heavy-based saucepan over a medium-high heat, then add the oil. When it is hot, add the spring onions and garlic and sauté for 1 minute.
Now add the bananas, chilli, fish sauce and sugar, and season with salt. Continue sautéing for a further minute, then stir in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
Transfer the soup to a blender or food processor and blitz until smooth. Pass the soup through a fine sieve, then leave to cool completely and chill if not using immediately.
When you’re ready to cook the fish, preheat the oven to 180°C Fan/200°C/Gas Mark 6. Pat the cod fillets dry and season with salt.
Heat a well-seasoned ovenproof sauté or frying pan over a medium-high heat, then add a splash of oil. When it is hot, add the cod, skin side down, and fry for 2 minutes.
Put the pan in the oven and roast the cod for 5 minutes, then gently turn the portions over and roast for a final minute, or until the flesh flakes easily.
To finish, reheat the soup and adjust the seasoning, if necessary. Thinly slice the uncooked banana just before serving.
Divide the soup among four bowls and add a cod portion to each, then garnish with the banana slices, chilli, spring onions and coriander. Add a squeeze of lime to each bowl and serve.

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