Clean the spring onions, peel the onion and cut both into rings. Peel the garlic and cut into slices. Wash the chili peppers, cut them in half, remove the seeds and cut them into thin strips. Peel and slice the bananas. Heat the peanut oil in a pot. Sauté the spring onions and garlic in it for about 1 minute. Deglaze with the vegetable stock and add the coconut milk, soy sauce, sugar and salt.
Season with white pepper and simmer the soup for about 5 minutes. Add half of the bananas and chili strips, bring everything to a boil and puree with a hand blender until creamy. Add the remaining bananas and chili strips and simmer for another 3 minutes. Serve immediately.
