Yogurt soup with chillies recipe
Wait until you taste this lightly spiced yogurt soup with chillies, coriander and black mustard seeds. It's magnificent and ready in just 20 minutes.
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Cooking tools:
- Microplane
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Ladle
- Serving bowl
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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