Créé avec l’IA
Curry Leaf Egg and Rice Soup
30 min 351 kcal par portion Facile
Ingrédients
4 Portions
- Cooked white rice400 g
- Large eggs8 large eggs
- Onion, chopped200 g
- Garlic, minced18 g
- Vegetable oil15 ml
- Vegetable stock1200 ml
- Chilli powder4 g
- Ground turmeric2 g
- Fresh curry leaves15 leaves
- Salt5 g
Instructions
- 1
Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Set aside.
- 2
Heat the vegetable oil in a large saucepan over medium heat.
- 3
Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- 4
Add the minced garlic and fresh curry leaves. Cook for 1 minute, stirring frequently, until fragrant.
- 5
Stir in the chilli powder and ground turmeric, then cook for 30 seconds to bloom the spices without burning them.
- 6
Pour in the vegetable stock, add the salt, and stir well. Bring the soup to a gentle boil.
- 7
Add the cooked white rice, reduce the heat to medium-low, and simmer for 5 minutes, stirring occasionally to separate the grains.
- 8
While stirring the soup gently in one direction, slowly pour in the whisked eggs in a thin stream. Leave undisturbed for about 20 seconds, then stir gently to form soft egg ribbons.
- 9
