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Spiced tomato soup, Rasam style

Method

  • Whiz up the tomatoes, ginger, garlic, kecap manis, fish sauce and chilli paste in a processor. Then transfer the mixture to a heavy-bottomed large pot. 
  • Add 2 cups stock, seasonings, ground coriander, turmeric, 3 tbsp chopped coriander and the lime juice to the pot. Stir well and bring to the boil. Then turn the heat down and simmer for about 20-30 mins, adding more stock if needed. Taste for seasoning. 
  • Heat a little oil in a non-stick pan and cook the mustard and cumin seeds until they start popping. 
  • Then add the chillies and shallots, and briefly cook, regularly stirring. 
  • Combine the yoghurt with the cucumber in a small bowl.
  • Serve the soup in individual bowls with the sautéed shallot mixture, yoghurt and chopped coriander sprinkled on top.

Ingredients

  • 12 medium ripe tomatoes, cored & roughly chopped
  • 1 tbsp grated fresh ginger
  • 3 large garlic cloves, crushed
  • 2 tbsp kecap manis (Indonesian sweet soy)
  • a splash of Asian fish sauce
  • 1 tbsp chilli paste
  • 2-3 cups vegetable stock
  • sea salt & freshly ground pepper
  • 1 heaped tspn ground coriander
  • 1 tspn turmeric
  • 5 tbsp chopped fresh coriander
  • juice of 1 lime
  • vegetable oil
  • 1 tspn mustard seeds
  • ½ tspn cumin seeds
  • 2 small red chillies, seeded & finely sliced
  • 2 shallots, finely sliced
  • 3 heaped tbsp plain yoghurt
  • ¼ continental (telegraph) cucumber, diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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