This Asian inspired soup is a bit sour, so if you are not a fan, reduce the amount of tamarind puree. I really liked it but do believe it is an acquired taste.
For 4 people: 2 tsp olive oil, 4 lemon grass stalks outer leaves removed & thinly sliced, 2 garlic cloves crushed, 2 tsp grated ginger, 1 red chilli finely chopped, 1/2 tsp ground cumin, 1 tsp ground coriander, 2 x 400g can diced tomatoes, 1/3 cup tamarind puree, 1/3 cup basmati rice, salt and pepper to season, coriander leaves to serve
1. Heat oil in a sauce pan. Add garlic, ginger, lemon grass, chili and cook for five minutes.
2. Add cumin, coriander and stir. Add tomatoes, tamarind puree and 3 cups water. Simmer for 10 minutes;
3. Blend the mixture well with a mixer and add rice. Simmer for another 10 -15 minutes or until rice is cooked. Season with salt, pepper (you could also use brown sugar if its too sour for you).
Serve drizzled with a bit of olive oil, black pepper and the coriander leaves.
For 4 people: 2 tsp olive oil, 4 lemon grass stalks outer leaves removed & thinly sliced, 2 garlic cloves crushed, 2 tsp grated ginger, 1 red chilli finely chopped, 1/2 tsp ground cumin, 1 tsp ground coriander, 2 x 400g can diced tomatoes, 1/3 cup tamarind puree, 1/3 cup basmati rice, salt and pepper to season, coriander leaves to serve
1. Heat oil in a sauce pan. Add garlic, ginger, lemon grass, chili and cook for five minutes.
2. Add cumin, coriander and stir. Add tomatoes, tamarind puree and 3 cups water. Simmer for 10 minutes;
3. Blend the mixture well with a mixer and add rice. Simmer for another 10 -15 minutes or until rice is cooked. Season with salt, pepper (you could also use brown sugar if its too sour for you).
Serve drizzled with a bit of olive oil, black pepper and the coriander leaves.
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