This is a print preview of "Curry Leaves Pepper Soup" recipe.

Curry Leaves Pepper Soup Recipe
by Navaneetham Krishnan

Curry Leaves Pepper Soup

The flavors are indeed as colorful as it looks and tinged with fresh curry leaves.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: i like to eat this as a appitizer practically goes with almost anything

Ingredients

  • 4 shallots - chopped
  • 4 garlic - chopped
  • 1 red chili - remove seeds and chopped
  • 3-4 sprigs curry leaves
  • 1 1/2 frozen mixed vegetable
  • 1 tbsp lemon/lime juice
  • 1/2 liter vegetable stock (you can also use vegetable granules)
  • 3 tbsp oil
  • Salt to taste
  • Spices
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 1 1/2 tsp black pepper powder
  • mix all together

Directions

  1. Heat oil and sauté shallots, garlic and chili.
  2. Pour vegetable stock and simmer till heated through.
  3. Add curry leaves, mixed vegetable, salt and lemon juice
  4. Continue to simmer, another 3-4 minutes and remove from heat.