Monday, 29 October 2012

Burmese Lentil Soup (Pe ni lay hin cho)

This is a classic soup recipe for two from Burma (Myanmar). Typically this soup is served either before or as an accompaniment to chicken or beef curry.

Burmese Lentil Soup Recipe (Pe ni lay hin cho)

Serves: 2 persons
Total preparation time: 40 minutes


250g lentils
1 onion, peeled and thinly sliced
3 tbsp cooking oil
1/4 tsp ground turmeric
1 tsp salt
1 tsp fish sauce

Heat the cooking oil in a large heavy-based pan. Add the onions and fry for about 8 minutes, or until golden brown. Remove the onions with a slotted spoon and set a side.

Was the lentils well, drain in a sieve then turn into the pan. Stir to coat in the oil then pour in 50ml water and the ground turmeric. Bring to a simmer and cook until the lentils are fragrant (about 5 minutes). Stir well to combine then add 1l water along with the salt and fish sauce.

Bring to a boi and cook for about 20 minutes, or until the lentils are tender (time will depend on the type of lentils used). 

Take off the heat, turn into a soup bowl, garnish with the fried onions and serve immediately.

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