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1
Chop veggies and saute for approximately 2 minutes in 3 tablespoons oil, on medium high. I prefer peanut or coconut oil but any kind can be used. The veggies will need to be firm when eaten so be careful not to overcook.
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2
If using either kafir lime or curry leaves add them to the saute mix as well.
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3
Near the end add a dash of cinnamon, salt and pepper to taste.
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4
Lower the heat to medium low and add the can of coconut milk, plus about 2 canfulls of water.
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5
After the coconut milk and water has been combined, add the dash or two of asofoetida.
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6
On high heat, heat 1 tablespoon oil in a small saucepan. When it is hot, add the teaspoon of mustard seeds. The seeds will crackle and pop, and smell a bit like popcorn, keep them on high heat for about 30 seconds.
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7
Carefully, add the oil and seeds to the soup. This will cause a reaction between the oil and water so it should be done at arms length. This is a common method of seasoning borrowed from Indian cuisine and sounds scary at first but if you practice, you will get better and better. (I season a lot of soups this way and never burn myself or anything nearby anymore)
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8
Scrape the saucepan so that all the mustard seeds make it into the soup.
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9
The vegetables should be mostly cooked but still firm. After adding the mustard seeds, the soup can be cooked for another 2 to 3 minutes and then removed from heat.
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10
Garnish with small handful cilantor/mint/basil or all three and serve!
