South Indian Soup Food

18 EASY INDIAN SOUPS

18 Easy Indian Soups image

These Indian soup recipes will kick off your meal with a bang! From broth-based soups to creamy soups to soups full of spice, get a true taste of India with these easy dishes.

Provided by insanelygood

Number Of Ingredients 18

Ingredients

Palak Soup
Mulligatawny Soup
Indian Tomato Soup
Garam Masala Carrot Soup
Indian Lentil Soup
Indian Chickpea Soup
Paneer Soup
Chicken Tikka Masala Soup
Indian Cream of Mushroom Soup
Hot and Sour Soup
Indian Spiced Pumpkin Soup
Tomato Lime Indian Soup
Curried Cauliflower Soup
Vegetable Soup
Manchow Soup
Indian Butternut Squash Curry Soup
Noodle Soup with Mixed Vegetables
Aloo Curry (Indian Potato Soup)

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an Indian soup in 30 minutes or less!

Nutrition Facts :

SOUTHERN INDIAN RICE AND SEAFOOD SOUP

Southern Indian Rice and Seafood Soup image

This recipe is by Jamie Oliver. It's easy to make, taking only about 30 minutes. You can use your choice of fish or shrimp (or a combination!). Firm fish works best, such as cod, haddock, etc. Have fun with it and enjoy!

Provided by LifeIsGood

Categories Indian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

5 tablespoons vegetables (can even use coconut oil) or 5 tablespoons sunflower oil (can even use coconut oil)
1 -2 tablespoon brown mustard seeds (depending on how much you like)
fresh curry leaf, picked off the stalks
2 teaspoons cumin seeds
1 teaspoon garam masala
1 1/2 teaspoons chili powder
2 teaspoons turmeric
3 red chilies, deseeded and finely sliced
2 pieces fresh ginger, peeled and grated
6 garlic cloves, peeled and finely chopped
2 onions, peeled and finely chopped
basmati rice
2 1/2 cups water
22 ounces fish, skinned, filleted and cut into 2-3 inch chunks
2 (14 ounce) cans coconut milk
sea salt
fresh ground black pepper
2 limes, juice of
fresh cilantro, roughly chopped, divided
3 tablespoons freshly grated coconut (optional)

Steps:

In a large pan, heat up the oil and add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes.
Add the chillies, ginger, garlic and onions. Continue cooking slowly until the garlic and onions are soft.
Then add the rice and water. Bring to a boil then reduce the heat and simmer for 15 minutes.
Add the fish and coconut milk with a pinch of salt. Put the lid on the pan and simmer for another 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper.
Just before serving, squeeze in the lime juice ans stir in half the cilantro. Serve in warmed bowls, sprinkle some freshly grated coconut (opt) and garnish with the rest of the cilantro.

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