Easy Singapore Soup
1 big handful of rice, or 1 roll of dry noodles
1 big carrot
1 big potato
1 sweet potato
3 large green onions (green -and- white parts)
3 big pieces of garlic
2-inch piece of ginger
1 1/2 teaspoons curry
1/2 teaspoon turmeric
1 teaspoon tamarind sauce
juice of one lemon
1 veggie bullion cubes
sesame seeds, pepper
SriRacha (optional but really recommended)
Chop up 2 of the onions, all the garlic, and ginger. Cook on low heat in oil for about 4 minutes or until the ginger starts to smell strong.
Add spices and lemon juice, cook for about 2 or 3 more minutes.
Chop up carrot and potatoes into little cubes and add to the mix. Add 3 cups of water and rice/noodles. You could either cook this quickly, on medium heat, for about 20 minutes, or cook it very slowly on low heat for a while (like while you are supposed to be cleaning your house haha!).
Add seeds and pepper to taste.
(Sri Racha is a very tasty, thick hot sauce that is good on everything. ) This soup is not necessarily authentic Singaporean. As a child my best friend was from Taiwan, and her mother cooked this on cold days. Her mother said this was reminiscent of rice she ate while on a trip to Singapore, and this is her attempt to recreate it as a soup.
Also really excellent with an added 1 cup of coconut milk! and extra hot sauce!!