Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 cup chopped tomatoes
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the turmeric, coriander, cumin, paprika, and cayenne pepper and stir to combine.
5. Add the vegetable broth, coconut milk, tomatoes, carrots, potatoes, and green beans.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
7. Stir in the cilantro and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 17g
Carbohydrates: 20g
Protein: 4g
Sodium: 600mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Green beans can be substituted with snow peas or snap peas.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as bell peppers, zucchini, or mushrooms.
- Add a tablespoon of fish sauce for a more authentic Burmese flavor.
Tips and tricks:
- Use full-fat coconut milk for a creamier soup.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with a side of steamed rice or naan bread.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with a sprinkle of cilantro and a drizzle of coconut milk.
Garnishes:
Cilantro, coconut milk, lime wedges
Pairings:
Steamed rice, naan bread, cucumber salad
Suggested side dishes:
Steamed rice, naan bread, cucumber salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Burmese cuisine is a fusion of Indian, Chinese, and Thai flavors. Coconut milk is a common ingredient in Burmese soups and curries.
Flavor profiles:
Creamy, spicy, savory
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Myanmar