Rasam soup is a soup that can be enjoyed throughout the year, in my opinion. The warmth and spice is elevating in the cool hibernating temperatures of winter but the sourish-factor can be very appetizing when the weather gets too hot causing a loss in appetite.
This is an easy Rasam Soup that does not take much effort to make. It might not be the most authentic Indian Rasam Soup recipe but for a quick-fix, definitely worth a try.
Easy Rasam Soup 印度式酸辣汤
1 big tomato, chopped to bite-size, then blitz in the food processor
1/4 small onion, thinly sliced
1 clove garlic, thinly sliced
2-3 thin slices ginger
Dash of ground coriander and ground turmeric
1 tsp tamarind paste
Pinch of red chili flakes (more if you prefer it spicy)
Generous amount of cilantro
Directions: In a soup pot, saute some onions till they often. Add in ground coriander and turmeric and aromatize with the onions. When fragrant, add in ginger, then garlic and pour in the pureed tomatoes. Simmer for about 15mins, then add tamarind and simmer for another 10 mins. Serve with lots of cilantro.
Sharing with Souper Sunday and Hearth and Soul, also submitting this post to Asian Food Fest- Indian Subcontinent hosted by Chef and Sommelier.
Tag: rasam soup, tomato tamarind soup
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