- 4 cups boiling water
- 1 cup bean sprouts
- 1 tablespoon rice flour
- 1 cup buttermilk
- salt to taste
- 1 teaspoon white sugar
- 1 sprig fresh curry leaves
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh cilantro
- Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
- Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
- In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
- Serve hot. Garnish with chopped cilantro.
05/21/2019
recipepes.com
bean sprouts soup, recipe
PT15M
PT1H
5
455 calories
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