Ingredients with Measurements:
- 1 cup chickpea flour
- 3 cups water
- 1 tablespoon turmeric
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon paprika
- 1 can coconut milk
- 4 cups vegetable broth
- 1 lime, juiced
- Salt and pepper to taste
- Cilantro for garnish
Special equipment needed:
- Blender
Step-by-step instructions:
1. In a large bowl, whisk together chickpea flour, water, turmeric, and salt until smooth.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan, about 10-15 minutes.
3. Pour the mixture into a blender and blend until smooth.
4. Pour the mixture into a greased 8x8 inch baking dish and let it cool for 30 minutes.
5. Once cooled, cut the tofu into small cubes.
6. In a large pot, heat the vegetable oil over medium heat.
7. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
8. Add the paprika and stir to combine.
9. Add the coconut milk and vegetable broth and bring to a simmer.
10. Add the tofu cubes and let the soup simmer for 10-15 minutes.
11. Add the lime juice and season with salt and pepper to taste.
12. Serve hot, garnished with cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 260
- Fat: 19g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced vegetables such as carrots, bell peppers, and zucchini for added texture and flavor.
- Use shrimp or chicken instead of tofu for a non-vegetarian version.
Tips and tricks:
- Make sure to whisk the chickpea flour mixture thoroughly to avoid lumps.
- Let the tofu cool completely before cutting it into cubes to prevent it from falling apart.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Cilantro
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth until desired consistency is reached.
- If the soup is too thin, add more tofu or chickpea flour mixture.
Food safety advice:
- Make sure to cook the chickpea flour mixture thoroughly to avoid any risk of foodborne illness.
Food history:
- Burmese cuisine is known for its use of fresh herbs and spices, and this soup is a perfect example of that.
Flavor profiles:
- This soup is creamy, spicy, and slightly tangy from the lime juice.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: Myanmar