Tomato & ginger rasam

Name: Tomato & ginger rasam
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 5 tomatoes; 1 echalion shallots; 100 grams tamarind paste; 25 grams light brown soft sugar; 2 tbsp coconut oil; 1 tsp mustard seeds; 0.25 tsp asafoetida; 15 fresh curry leaves; 1 cinnamon stick; 1 star anise; 1 tsp cumin seeds; 2 green chillies; 30 grams ginger; 1 tsp ground coriander; 0.75 tsp black pepper; 1 tsp ground turmeric; 275 grams cooked rice noodles; 30 grams ginger; 25 grams coriander

Prep: 15 minsCook: 50 mins

Prep

15 mins

Cook

50 mins

Servings

Difficulty

Medium

Dairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This tangy and warming tomato and ginger rasam is one of my go to comfort dishes, especially when I need something that feels both nourishing and satisfying. The beauty of this recipe is that it comes together in just over an hour, making it perfect for a weeknight dinner without requiring any fancy ingredients or techniques. Fresh ginger is the star here, and beyond adding that gorgeous warmth and zing, it's known for its wonderful anti inflammatory properties that can really help settle your digestion. I love serving this vibrant soup over silky rice noodles, which makes it feel like a proper meal rather than just a side. Once you have your spices toasted and your aromatics softened, everything comes together quite naturally, and your kitchen will smell absolutely incredible.

Ella x

Ingredients

Servings:

5tomatoes(finely chopped)
1echalion shallots(echalion shallot, finely chopped)
100 gramstamarind paste
25 gramslight brown soft sugar
2 tbspcoconut oil(or ghee)
1 tspmustard seeds
¼ tspasafoetida((optional))
15fresh curry leaves
1cinnamon stick(broken in ½)
1star anise
1 tspcumin seeds
2green chillies(finely chopped)
30 gramsginger(peeled and finely grated)
1 tspground coriander
¾ tspblack pepper
1 tspground turmeric
275 gramscooked rice noodles
30 gramsginger(peeled and finely sliced into matchsticks)
25 gramscoriander(leaves picked)

Detail level

Instructions

1
Put the tomatoes, shallot, tamarind and sugar in a large saucepan with 1.5 litres water and bring to the boil. Reduce the heat and simmer for 30 minutes until the tomatoes and shallot have broken down.
2
Meanwhile, for the tempering, heat the coconut oil or ghee in a frying pan over a medium-low heat, then add the mustard seeds. Once they pop, add the asafoetida, if using, curry leaves, cinnamon, star anise and cumin; fry 1 minute, then add the chillies and ginger and fry until fragrant (2-3 minutes). Sprinkle in the ground coriander, pepper and turmeric; fry 30 seconds. Pour the mixture into the broth to make the rasam and bubble away over a low heat for a further 15 minutes.
3
Divide the noodles among 4 bowls, pour over the rasam and top with the ginger matchsticks and coriander leaves. Take care to avoid the whole spices.

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