Tomato and shallot noodle soup

A simple soup, lightly seasoned with Indian spices that is a meal in itself. Sautéed shallots add sweetness and pungency to the broth but if unavailable substitute with onion (about 1 large onion, thinly sliced, would be sufficient)

Servings: 2

Ingredients

300g/12 oz tomatoes, roughly chopped

100/ 4 oz rice noodles (see note)

12 shallots, sliced

1 green chilli, sliced

1 teaspoon chopped ginger

1/2 teaspoon chopped turmeric root or 1/4 teaspoon turmeric powder

a large pinch of cumin seeds

1/2 teaspoon oil

Salt and black pepper to taste

Method

Heat the oil over medium heat in a pan. Add the shallots, chilli and ginger and sauté for about 5 minutes until the shallots are softened. Add the cumin seeds and turmeric and cook for a minute. Add the tomatoes and cook for 5 minutes until the tomatoes are soft and juicy. Puree the mixture until smooth, in a blender/food processor. Prepare the broth by returning the puree to the pan and mixing 1 ½ cups/375 ml water. Heat the broth until it begins to simmer. Add the noodles and simmer for about 3 minutes or until the noodles are cooked. Season to taste with salt. Serve hot sprinkled with freshly ground black pepper.

NOTE: If you don’t have rice noodles or any other noodles that cook within about 3 minutes, use the same amount of noodles but cook them separately. Mix only 1 cup/250 ml of water with the vegetable puree, add the cooked noodles and simmer for 1-2 minutes until the broth and noodles are hot.