Spiced tomato soup, Rasam style
Method
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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.
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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.
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Heat a little oil in a non-stick pan and cook the mustard and cumin seeds until they start popping.
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Then add the chillies and shallots, and briefly cook, regularly stirring.
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Combine the yoghurt with the cucumber in a small bowl.
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Serve the soup in individual bowls with the sautéed shallot mixture, yoghurt and chopped coriander sprinkled on top.
Ingredients
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12 medium ripe tomatoes, cored & roughly chopped
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1 tbsp grated fresh ginger
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3 large garlic cloves, crushed
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2 tbsp kecap manis (Indonesian sweet soy)
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a splash of Asian fish sauce
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1 tbsp chilli paste
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2-3 cups vegetable stock
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sea salt & freshly ground pepper
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1 heaped tspn ground coriander
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1 tspn turmeric
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5 tbsp chopped fresh coriander
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juice of 1 lime
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vegetable oil
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1 tspn mustard seeds
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½ tspn cumin seeds
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2 small red chillies, seeded & finely sliced
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2 shallots, finely sliced
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3 heaped tbsp plain yoghurt
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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.