Taste, adjust seasoning and serve Thai Basil Rasam

Fragrant Thai Basil Rasam (Indian Thai Basil Soup)

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If you love tom yum soup, you will adore Thai Basil Rasam. It’s fragrant, light, and oozing with flavor.

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Taste, adjust seasoning and serve Thai Basil Rasam

Fragrant Thai Basil Rasam (Indian Thai Basil Soup)

  • Author: priya’s mashups
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 8 1x
  • Diet: Vegan
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Description

A herb-infused tomato soup that’s light and refreshing.

Scale

Ingredients

1 heirloom or beefsteak tomato, roughly chopped (approx. 1 cup when chopped)

1 cup fresh Thai Basil

2 tbsp. oil

1/2 tsp. mustard seeds

1/2 tsp. fenugreek seeds

1 1/2 tsp. asafoetida

1 tsp. Kashmiri red chili or 1/4 tsp. cayenne pepper

3 tsp. rasam powder

1/2 tsp. black pepper

Salt to taste (approx. 1 tsp.)

1/4 tsp. tamarind paste (dissolved in 1/4 cup water)

2 1/4 cups water

Instructions

  1. Add 1 cup each of chopped tomatoes and Thai Basil to a food processor or blender and process to a fine puree.  Set aside. 
  2. Heat 1 tbsp. oil in a deep-bottomed pan on med. flame for 2 mins.  Add 1/2 tsp. each of mustard and fenugreek seeds + 1 tsp. asafoetida.  Cook for 2-3 mins. till mustard seeds start popping.
  3. Add the tomato-basil puree + 1 tsp. each of salt and Kashmiri red chili + 3 tsp. rasam powder.  Mix and cook for 2-3 mins.
  4. Add 2 1/4 cup water and simmer for 8-10 mins.
  5. Dissolve 1/4 tsp. tamarind paste in 1/4 cup water.  Add the tamarind water to the rasam.  Continue simmering for 2-3 mins.  Turn off the stove.
  6. While the rasam is simmering, heat 1 tbsp. oil in a pan on med. heat for 2 mins.  Add 1/2 tsp. asafoetida and saute for 30 secs.  Turn off the stove and set aside.
  7. Drain the rasam in a colander, throwing away the solids and reserving the liquid portion.
  8. Transfer the rasam back into the deep-bottomed pan.  Turn the heat upto med.  Add the tempered oil and simmer for 2-3 mins.
  9. Add 1/2 tsp. pepper and mix.
  10. Turn off the stove, taste and adjust for seasoning.
  11. Serve fragrant Thai Basil Rasam!
  • Category: Soup
  • Cuisine: Indian

Nutrition

  • Serving Size: 1cup
  • Calories: 38
  • Sugar: 0.7
  • Sodium: 295
  • Fat: 3.6
  • Saturated Fat: 0.5
  • Carbohydrates: 1.5
  • Fiber: 0.6
  • Protein: 0.4
  • Cholesterol: 0

Keywords: thai basil, soup, thai basil soup, tomato soup, tomato basil soup, rasam, tomato rasam, tamarind rasam, south indian foods, desi food, south indian rasam, fusion food, fusion rasam

Eating With Your Eyes:

1 cup roughly chopped tomatoes
1 cup fresh Thai Basil
1 cup fresh Thai Basil
Thai-Basil Puree
Blend tomatoes and Thai Basil until you have a fine puree
Assembling the spices for the Thai Basil Rasam rasam
Assembling the rest of the ingredients for the Thai Basil Rasam: 2 tbsp. oil + 1/2 tsp. each of mustard and fenugreek seeds + 1 1/2 tsp. asafoetida + 1 tsp. each of salt and Kashmiri red chili + 1/2 tsp. pepper + 3 tsp. rasam powder + 1/4 tsp. tamarind paste
2 1/2 cups water
Add 2 tbsp. oil to a deep bottomed pan and heat on med. for 2 mins.
Add 1 tbsp. oil to a deep-bottomed pan and heat on med. for 2 mins.
Add 1/2 tsp. each of mustard and fenugreek seeds + 1 tsp. asafoetida. Cook for 2-3 mins. until mustard seeds start popping
Add tomato-basil puree + 1 tsp. each of salt and chili powder + 3 tsp. rasam powder
Add tomato-basil puree + 1 tsp. each of salt and chili powder + 3 tsp. rasam powder
Mix everything and cook for 2-3 mins.
Add 2 1/4 cup water and simmer for 8-10 mins.
Add 2 1/4 cups water and simmer for 8-10 mins. Dissolve 1/4 tsp. tamarind in 1/4 cup water and add. Simmer for 3-4 mins. Turn off the stove.
Temper 1 tbsp. oil with 1/2 tsp. asafoetida
While the rasam is simmering, heat 1 tbsp. oil on med. flame for 2 mins. Add 1/2 tsp. asafoetida and cook for 30 secs. Turn off stove and set aside.
Strain in a colander and reserve the liquid
Strain rasam in a colander and reserve the liquid
Add tempering oil
Transfer rasam back to the deep-bottomed pan, turn heat upto med. flame and add tempering oil. Simmer for 3-4 mins. Turn off stove and add 1/2 tsp. pepper.
Fragrant Thai Basil Rasam
Taste, adjust seasoning and serve Thai Basil rasam!

Other Tomato-Based Rasams:

  1. Similar, yet different, check out the Tomato-Basil Rasam (with Italian Basil) at https://veggiemashups.com/tomato-basil-rasam-2/
  2. Fire-roasted tomatoes and leeks pair wonderfully in this Leek & Tomato Rasam at https://veggiemashups.com/leek-and-tomato-rasam-soup/
  3. For Indian Basil (Tulsi) rasam, check out https://www.archanaskitchen.com/tulasi-and-beetal-leaves-rasam-recipe

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