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Burmese sour vegetable soup

• The Rangoon Sisters

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

, plus soaking

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Try serving this fragrant soup alongside a meatball curry, or add some blanched rice vermicelli noodles to make it a light meal on its own.

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Try our Burmese sour vegetable soup, then discover cabbage soup, sweet potato soup, celery soup, cauliflower soup and more soup recipes.

Doctors, home cooks and sisters Emily and Amy Chung say: "Every Burmese spread will be accompanied by a light broth in a small bowl. This helps to hydrate alongside a meal, cleanse the palate between dishes or even to loosen a curry sauce. You can easily serve this alongside meatball curry, or add some blanched rice vermicelli noodles to make it a light meal on its own."

Burmese sour vegetable soup recipe

Ingredients

Nutrition

• 1 large carrot

• 250g mooli

• 2 garlic cloves

  thinly sliced

• 1 onion

  thinly sliced

• 1 medium tomato

  diced

• ½ tsp ground turmeric

• 50g tamarind pulp

• 150g spinach

  washed

• splash of fish sauce

  (optional)

• 1 red bird’s-eye chilli

  thinly sliced (seeds removed if you want less heat), to serve

• 1 lime

  quartered, to serve

Nutrition: per serving

• kcal79
• fat1g
• saturates0.1g
• carbs15g
• sugars14g
• fibre2g
• protein3g
• salt0.7g

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Method

• step 1

  Pour 1 litre of water into a large span. Slice the carrot and mooli into 1cm rounds and add to the pan along with the garlic, onion, tomato, turmeric and ½ tsp of salt. Put on the heat and bring to a simmer, and leave to cook uncovered for 20 mins until the vegetables are tender.

• step 2

  Meanwhile, soak the tamarind pulp in 100ml of hot water for 5 mins – this will loosen the pulp and enable you to separate the flesh from the seeds, releasing a tamarind extract. Strain the pulp and liquid over a bowl.

• step 3

  Add the tamarind extract to the soup bit by bit, adding more or less to suit your taste – it should be quite sour (we would probably add all of it). Season with a twist of black pepper then add the spinach to the pan until wilted. Finish with a splash of fish sauce, if you like.

• step 4

  Decant into bowls, top with a few slices of chilli and serve with a lime wedge for squeezing over.

Discover more vegetarian soup recipes

Authors

The Rangoon Sisters

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