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
- Add 1 cup each of chopped tomatoes and Thai Basil to a food processor or blender and process to a fine puree. Set aside.
- 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.
- 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.
- Add 2 1/4 cup water and simmer for 8-10 mins.
- 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.
- 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.
- Drain the rasam in a colander, throwing away the solids and reserving the liquid portion.
- Transfer the rasam back into the deep-bottomed pan. Turn the heat upto med. Add the tempered oil and simmer for 2-3 mins.
- Add 1/2 tsp. pepper and mix.
- Turn off the stove, taste and adjust for seasoning.
- 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