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Yogurt soup with chillies, coriander and black mustard seeds

Name: Yogurt soup with chillies, coriander and black mustard seeds
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 200ml low-fat bio yogurt; 2½ tbsp chickpea or gram flour; 350ml vegetable stock; 2 tbsp sunflower oil; 1 tbsp black mustard seeds; 2.5cm piece fresh ginger, finely grated; 1 garlic clove, crushed; 1 medium-hot green chilli, deseeded and finely chopped; 1 red chilli, deseeded and finely chopped; 400ml can reduced-fat coconut milk; 1 dried curry leaf (optional); 3 tbsp coarsely chopped fresh coriander

Published: 31 Jan 06
Updated: 18 Mar 24

An Indian-style soup recipe made with mild spices and coconut milk.

Easy
February 2006

Test kitchen approved

Serves 4
Ready in 20 minutes

An Indian-style soup recipe made with mild spices and coconut milk.

Gluten-free recipes

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Ingredients

200ml low-fat bio yogurt
2½ tbsp chickpea or gram flour
350ml vegetable stock
2 tbsp sunflower oil
1 tbsp black mustard seeds
2.5cm piece fresh ginger, finely grated
1 garlic clove, crushed
1 medium-hot green chilli, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
400ml can reduced-fat coconut milk
1 dried curry leaf (optional)
3 tbsp coarsely chopped fresh coriander

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Method

Mix the yogurt and flour together until smooth, then gradually stir in the vegetable stock.
Heat the sunflower oil in a medium saucepan. Add the mustard seeds and cover with a lid. When they begin to pop, uncover and add the ginger, garlic and chillies. Fry for a few seconds, then pour in the yogurt mixture. Bring to a simmer, stirring. Add the coconut milk, curry leaf and some salt to taste and simmer for 3-4 minutes. Stir in the coriander and serve with warm naan bread.