Tomato and Ginger Rasam

Full of anti-inflammatory ginger, this soothing South Indian-inspired broth may help say boo to the flu.

Good

% Daily Values based on a 2,000 calorie diet

Step 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 mins until the tomatoes and shallot have broken down.

Step 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 for 1 minute, then add the chillies and ginger and fry until fragrant (2-3 minutes). Sprinkle in the ground coriander, pepper and turmeric; fry for 30 seconds. Pour the mixture into the broth to make the rasam and bubble away over a low heat for a further 15 minutes.

Step 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.