Burmese Chin Hin Sour Soup Recipes

Steps:

• Heat oil in saucepan and quickly saute onion, garlic and turmeric.
• Add tomatoes and spinach. Stir well and add stock.
• Bring to a boil, reduce heat to simmer and cook until vegetables are tender. Salt to taste.
• Add rice to bottom of soup bowl and ladle soup over rice. Serve.

Steps:

• In a large soup pot add the water, pork, onions, jalapeno and seasoning mix, stir well.
• Bring to a boil and then simmer for 45 minutes.
• Add mustard greens if using.
• Serve hot over cooked jasmine rice.
• CROCK POT METHOD:.
• Add the water, pork, onions, jalapeno and seasoning mix to crock pot, stir well.
• Cook on low for 6-8 hours or high 3-4 hours.
• Serve hot over cooked jasmine rice.

Steps:

• Place the chicken on a tray.
• Mix all the ground spices and salt together, and rub it into the chicken pieces.
• Allow to rest for 30 minutes.
• Meanwhile, puree the onion, garlic, ginger and chili.
• When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
• Set aside in a dish.
• Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
• Add the curry leaves and fry for a minute.
• Add the stock, return the chicken and any juices that have come out and bring to the boil.
• Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
• Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
• 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
• Serve with steamed rice and chupatis.

Steps:

• Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
• Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
• Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
• In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
• Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
• Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.