Follow these steps for perfect results
boiling water
bean sprouts
rice flour
buttermilk
salt
to taste
white sugar
fresh curry leaves
vegetable oil
black pepper
freshly ground
ground cumin
fresh cilantro
chopped
Bring 4 cups of water to a boil in a saucepan.
Add 1 cup of bean sprouts and cook for a few minutes until slightly tender.
Strain the bean sprouts, reserving the broth. Set aside the boiled bean sprouts for salad or discard.
In a bowl, mix 1 tablespoon of rice flour with 1 cup of buttermilk until smooth.
Pour the rice flour-buttermilk mixture into the bean sprout broth.
Add 1 teaspoon of sugar and 1 sprig of curry leaves to the soup.
Season with salt to taste.
In a separate pan, heat 1 tablespoon of vegetable oil over medium heat.
Add 1 teaspoon of freshly ground black pepper and 1 teaspoon of ground cumin to the oil.
Cook the spices until fragrant, about 30 seconds.
Pour the spiced oil mixture over the soup and bring to a gentle boil.
Simmer for a couple of minutes to allow the flavors to meld.
Serve the soup hot.
Garnish with 1 teaspoon of chopped fresh cilantro.
Expert advice for the best results
Adjust the amount of pepper and cumin to your taste.
For a creamier soup, add a splash of coconut milk.
Garnish with a squeeze of lemon juice for extra tang.
Everything you need to know before you start
5 minutes
The broth can be prepared in advance and stored in the refrigerator.
Serve in a shallow bowl, garnished with fresh cilantro.
Serve as a starter or a light meal.
Pair with a side of steamed rice.
The acidity of the wine complements the soup's sourness.
Discover the story behind this recipe
Bean sprout soups are common in many Asian cuisines.
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