Gingered Tomato Broth With Pappadam Noodles

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Gingered Tomato Broth With Pappadam

Noodles

 

Recipe By     :

Serving

Size  : 5    Preparation Time

:0:00

Categories   

:                          

Soup, Stew, Bisque

Amount  Measure      

Ingredient -- Preparation Method

--------  ------------ 

--------------------------------

   5     

5 inch        plain pappadams

 

12     

large         spinach

leaves

   1     

tablespoon    peanut oil

  

1      teaspoon      cumin

seeds

   1 1/2  tablespoons   ginger --

grated

   1     

teaspoon      jalapeno pepper --

minced

     1/4 

teaspoon      turmeric

  

3                   

ripe tomatoes -- peeled, seeded

and

                       

-- diced

   5     

cups         

stock

                       

salt and pepper

   2     

tablespoons   cilantro -- chopped

 

Using scissors, cut pappadams into 1 " wide noodles.

Stack spinach leaves, roll them into a tight log, and cut into 1/8 "

chiffonade.

Heat oil over moderate heat. Add cumin seeds, ginger and

jalapeno, fry until seeds darken slightly.  Stir in turmeric and tomato and

cook about 4 to 5 minutes.  Add stock and bring to a boil.  Reduce

heat, cover and simmer for 15 minutes.  Season.

Just before serving, add

noodles and spinach and simmer for a bare minute. Ladle into warmed bowls and

garnish with cilantro.

Variations: In place of spinach use 1 cup blanched

peas, snow peas, zucchini or asparagus slivers.