Asian Tomato and Rice Soup
Try this Asian Tomato and Rice Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- vegetable oil
- 1 red chilli finely chopped
- 1 garlic cloves crushed
- 400 g chopped tomatoes
- 2 cm ginger grated
- 2 stalks lemongrass finely chopped
- 0.25 tsp cumin seeds
- 0.25 tsp ground coriander
- 2 tbsp tamarind puree
- 3 tbsp basmati rice
- Carbohydrate 58.7682659719688 g
- Cholesterol 0 mg
- Fat 220.264359998723 g
- Fiber 6.73205999446115 g
- Protein 8.12330099693352 g
- Saturated Fat 16.5915378997767 g
- Serving Size 1 1 Serving (735g)
- Sodium 51.8616999951683 mg
- Sugar 52.0362059775077 g
- Trans Fat 10.6521970998751 g
- Calories 2198 calories
Heat 1 tbsp of oil in a pan, then cook the garlic, ginger, chilli and lemon grass for a couple of minutes. Add the spices and cook for a minute, then tip in the tomatoes, tamarind and 600ml water and simmer for 5 minutes. Blend until smooth. Heat up again and add the rice, and then simmer for 10-12 minutes or until the rice is cooked.
