Spicy tomato rasam soup

  • serves 4
  • Easy

Chilli lovers will go crazy for this South Indian soup spiced with dried red chilli, fresh green chilli and mustard seeds. Serve with warm naan bread.



  • tomatoes 12 medium, quartered
  • garlic 3 cloves
  • root ginger 2½cm, peeled and sliced
  • tamarind purée 100g (try Bart)
  • coriander a small bunch, finely chopped
  • green chilli 1 medium, slit lengthways
  • turmeric powder 1 tsp
  • ground coriander ½ tsp
  • vegetable oil
  • mustard seeds 1 tsp
  • dried red chillies 3 small, crushed or a pinch of chilli flakes
  • cumin seeds ½ tsp


  • Step 1

    Put the tomatoes, garlic and ginger in a blender with 200ml water and process for 1 minute or until smooth. Pour into a large saucepan and add the tamarind, fresh coriander, green chilli, turmeric, ground coriander and season. Bring to a boil and cook on a medium heat for 25 minutes. If it’s too thick, add a little more water.

  • Step 2

    Heat 3 tbsp oil in a small frying pan. Add the mustard seeds and when they begin to pop, add the red chillies and cumin. Fry for 10 seconds then remove from heat. Pour the soup into bowls and spoon the spice oil over each. Serve with fresh coriander leaves and naan bread.

Nutritional Information

  • Kcals 198
  • Carbs 25.5g
  • Protein 3.4g
  • Fat 9.8g
  • Salt 0.06g
  • Saturates 1.1g
  • Fibre 2.4g