Rasam Tomato Broth with Noodles

1. RENDER THE CHORIZO AND BUILD THE TARKA
Slice the chorizo into neat rounds approximately 5mm thick. Heat a wide, heavy-based saucepan or Dutch oven over medium heat — no oil needed. Add the chorizo and cook for 2–3 minutes per side until lightly crisped and the paprika-red fat has rendered into the pan. Remove the chorizo rounds and set aside, leaving the fat in the pan. Add the vegetable or coconut oil to the chorizo fat. When hot, add the mustard seeds and wait until they begin to pop. Add the curry leaves — stand back, they will spit. Add the garlic, ginger, and dried chillies and cook for 60 seconds until fragrant. Add the asafoetida if using.

2. BUILD THE TOMATO-TAMARIND BASE
Add the roughly chopped tomatoes and cook over medium-high heat, stirring occasionally, for 8–10 minutes until completely broken down into a thick, dark paste. Add the coriander powder, cumin seeds, black pepper, and turmeric; stir into the tomato paste and cook for 2 minutes. Add the tamarind paste and stir well to incorporate. This concentrated base is the flavour spine of the broth.

3. ADD STOCK AND LENTILS FOR BODY
Pour in the shellfish or fish stock. Add the rinsed red lentils. Bring to a brisk simmer and cook for 12–15 minutes until the lentils are completely soft. Using a hand blender, blend a small ladleful of the broth directly in the pot — just enough to slightly thicken and cloud the liquid — then stir to combine. The broth should now lightly coat the back of a spoon. Stir in the shellfish reduction if using. Season with salt and lime juice until the broth is bright, spiced, and deep.

4. TOAST AND COOK THE VERMICELLI
In a separate dry pan over medium heat, add the vermicelli noodles with the neutral oil. Toss continuously for 2–3 minutes until golden and nutty-smelling. Ladle approximately 200ml of hot rasam broth into the pan to submerge the noodles. Cook for 2–3 minutes until the noodles are just tender and have absorbed the broth's colour and spice. Set aside in the cooking broth.

5. COOK THE VEGETABLES
Add the diced courgette and cherry tomatoes to the main broth and simmer for 3 minutes until just tender. Wilt in the spinach or watercress for the final 30 seconds. Keep the vegetables bright and distinct, not overcooked.

6. COOK THE SEAFOOD
Heat a separate wide pan with a drizzle of neutral oil over high heat until smoking. Add the mussels with a splash of rasam broth, cover with a lid, and steam for 2–3 minutes, shaking occasionally, until all mussels have opened. Discard any that remain closed. Remove immediately and keep warm. In the same pan, cook the prawns for 1–1.5 minutes per side until just pink and curled. Season lightly with salt. Remove from the heat slightly early — residual heat will finish them.

7. PLATE WITH INTENTION
Warm two deep bowls. Using tongs, nest a portion of the broth-cooked vermicelli in the centre of each bowl. Arrange the mussels around and atop the noodles with their shells facing outward. Place the prawns deliberately, tails up. Fan the chorizo rounds around the edge in a neat arc. Ladle the hot rasam broth carefully around — not over — the components so each element remains visible above the liquid. Scatter spring onion and fresh coriander. Add crispy fried shallots if using. Serve with a lime wedge.