Chin hin

Chin hin

Sour soup

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

In Burma, a light-bodied piping hot soup is served at both main meals of the day. It can be a clear mild soup or a sour peppery soup, depending on the weather or the other items on the menu. This soup is not served as a first course, but for sipping throughout a meal.

Sour greens, such as tender young tamarind leaves, are traditionally used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks). If rhubarb stalks are being used, cut them into short lengths and boil, then strain and use the liquid combined with spinach leaves or other green leaves.

Ingredients

Quantity Ingredient
2 teaspoons sesame oil or corn oil
1 onion, thinly sliced
2 garlic cloves, crushed
1/4 teaspoon ground turmeric
2-3 green tomatoes, chopped
25g spinach leaves or other green leaves
1-1.5 litres rhubarb stock, fish stock or boiling water
1/4 teaspoon dried shrimp paste

Method

  1. Heat the oil in a large saucepan over low heat. Add the onion, garlic and turmeric, stirring for 30 seconds. Add the tomato and spinach, stir well, then add the stock and bring to the boil. Add the dried shrimp paste, cover, and simmer until all of the vegetables are tender. Season with salt, to taste. Serve with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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