Banana Flowers with Coconut Chicken

5.0 from 1 vote

Some recipes stay with you quietly. They don’t shout. They don’t try to impress. They just sit in your memory, warm and steady, like a familiar voice calling you back to the kitchen. This Banana Flowers with Coconut Chicken is one of those recipes for me.

I grew up watching this soup being cooked slowly, almost gently. The pot never boiled too hard. The smells came one by one—garlic first, then coconut milk, then that deep, unmistakable scent of pahok. It’s a dish from Khmer Krom cooking, humble and deeply rooted in everyday life.

This is not fancy food. It’s real food. The kind you eat with rice, sitting close to family, listening to stories while the steam fogs the windows. Banana Flowers with Coconut Chicken has always felt like comfort in a bowl.

Why You’ll Love This Soup

This soup is calm food. It doesn’t overwhelm your mouth. The flavors are soft, rounded, and balanced. The coconut milk brings gentle sweetness, the chicken stays tender, and the banana flower adds a light bitterness that keeps everything interesting.

It’s also forgiving. You don’t need perfect knife skills. You don’t need special equipment. If something cooks a little longer, it’s fine. This is the kind of soup that understands beginners.

And if you’ve never cooked banana flower before, this is a kind and easy place to start. The texture becomes soft but still holds a little bite, soaking up all the flavors around it.

My Personal Experience

I remember the first time I helped make this dish on my own. I was nervous about the banana flower. It stains your hands slightly, and at first it smells grassy and raw. I worried I would ruin it.

But as it cooked, something magical happened. The smell changed. The sharpness faded. It turned mellow and warm. That moment taught me patience in cooking.

Now, whenever I make Banana Flowers with Coconut Chicken, I slow down without trying. I listen to the pot. I stir gently. I taste carefully. It reminds me that food doesn’t need rushing.

Easy-to-Find Ingredients

Most of the ingredients are simple pantry items if you cook Southeast Asian food even once in a while. Chicken thighs, garlic, onion, coconut milk—nothing complicated.

Banana blossom might feel unfamiliar, but many Asian markets carry it fresh or frozen. If you see one, don’t be afraid. It looks big and intimidating, but once you peel away the tough outer layers, it’s very workable.

The pahok is optional, but if you have it, it adds soul. Just a little goes a long way.

Ingredients List

2 tablespoons vegetable oil
3 cloves garlic, minced
1 small yellow onion, chopped
3 large chicken thighs, deboned and cut into bite-size chunks
2 tablespoons fish sauce
1/2 tablespoon sugar
1/4 teaspoon black pepper
1/2 cup coconut milk
2 cups water
1 banana blossom, cleaned, sliced, washed, and drained
1 stalk lemongrass, cut into 3-inch pieces
2 kaffir lime leaves
4 chopped hot chili peppers (optional, to taste)
1 tablespoon creamy pahok pickle fish paste

Why These Ingredients Are Used

Chicken thighs – They stay juicy and tender during simmering
Coconut milk – Adds softness and gentle sweetness
Banana flower – Brings texture and light bitterness
Lemongrass – Gives a fresh, citrus aroma
Kaffir lime leaves – Adds depth and fragrance
Fish sauce – Provides salt and umami
Pahok – Adds cultural depth and richness

Cooking Equipment Needed

Soup pot – Medium-sized, for gentle simmering
Knife – For slicing banana flower and chicken
Cutting board – Preferably one that can handle staining
Wooden spoon – Gentle stirring without breaking ingredients

Cooking Instructions

Start by preparing everything before turning on the stove. This soup moves calmly, but it helps to have things ready.

Heat your soup pot first. When it’s warm, add oil, then garlic and onion. Listen for the soft sizzle. That sound means flavor is waking up.

Add the chicken and stir slowly. Let it cook just until the outside turns white. Don’t rush this part.

Pour in fish sauce, sugar, black pepper, coconut milk, and water. Stir gently. The broth should look cloudy and pale.

Now add the banana flower, lemongrass, kaffir lime leaves, and chili. Let it simmer quietly until the chicken is tender and the banana flower is soft.

Finish with pahok. Taste. Adjust if needed. Serve hot.

Step-by-Step Directions

Heat a soup pot over medium heat
Add oil, garlic, and onion, stirring until fragrant
Add chicken pieces and stir until lightly cooked
Add fish sauce, sugar, black pepper, coconut milk, and water
Stir gently and bring to a soft simmer
Add banana flower, lemongrass, lime leaves, and chili
Simmer until chicken is tender
Stir in pahok and taste
Serve hot with rice

Tips for Best Flavor

Slice banana flower thin to help it cook evenly
Rinse banana flower well to reduce bitterness
Don’t boil hard—gentle simmer is best
Add pahok at the end so it stays smooth

Serving Suggestions

Serve with hot jasmine rice
Add fresh herbs like cilantro if you like
Enjoy with simple vegetables on the side
Best eaten fresh and warm

Final Thoughts

This Banana Flowers with Coconut Chicken is more than a recipe to me. It’s a memory, a habit, and a quiet comfort. Every time I make it, I feel connected to the kitchens that came before mine.

If you enjoy gentle soups like this, you might also like Khmer Krom Chicken Stew or Chicken with Preserved Lemon Soup, both simple and deeply comforting in their own way.

For those curious about banana blossoms and their cultural use, I recommend reading more from traditional Southeast Asian cooking resources that preserve these everyday dishes with care.

Frequently Asked Questions (FAQs)

Q: Can I make this without pahok?

A: Yes. It will still taste good, just lighter.

Q: Is banana flower bitter?

A: Slightly, but it softens during cooking.

Q: Can I use chicken breast?

A: You can, but thighs are better for tenderness.

Q: Can I store leftovers?

A: Yes, keep refrigerated and reheat gently.

Banana Flowers with Coconut Chicken

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Banana Flowers with Coconut Chicken is a gentle Khmer Krom soup made with tender chicken, creamy coconut milk, soft banana blossom, and aromatic herbs. It’s simple, comforting, and deeply rooted in everyday home cooking.

Ingredients

Metric US

2 tablespoons 2 vegetable oil
3 cloves 3 garlic, minced
1 small 1 yellow onion, chopped
3 large 3 chicken thighs, de-bones and cut chunks bite sizes
2 tablespoons 2 fish sauce
1/2 tablespoon 1/2 sugar
1/4 teaspoon 1/4 black pepper
1/2 cup 1/2 coconut milk
2 cups 2 water
1 1 banana blossom, removes banana flowers, washed and drained
1 1 stalk fresh or frozen lemon grass , cut 3 inches in length
2 2 kaffir lime leaf
4 4 chopped hot chili pepper, or to your taste(option)
1 tablespoon 1 creamy pickle fish paste

Directions

Pre-heat a soup pot.
When soup pot is hot, add oil, garlic, onion and chicken, stirs well.
Add fish sauce, sugar, black pepper, coconut milk and water, stirs well.
Add banana flowers, lemon grass, kaffir lime leaf, and chili pepper, simmering till the meat tender.
Seasoning with *pahok* pickle fish.