Bean Sprouts Soup

    27 mins

    A mild and healthy warm soup prepared in Western India, good for people recovering from illness and babies too.

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    Serves: 2 

    • 4 cups boiling water
    • 1 cup bean sprouts (moth)
    • 1 tablespoon rice flour
    • 1 cup buttermilk
    • salt to taste
    • 1 teaspoon white sugar
    • 1 sprig fresh curry leaves
    • 1 tablespoon vegetable oil
    • 1 teaspoon black pepper, freshly ground
    • 1 teaspoon ground cumin
    • 1 teaspoon chopped fresh coriander

    Prep:2min  ›  Cook:25min  ›  Ready in:27min 

    1. Pour water into a pan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled moth for a salad).
    2. Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
    3. In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
    4. Serve hot. Garnish with chopped coriander.

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