Soup > Asian Soups > Burmese

Spicy Baik Kut Kyee Soup Recipe

Ingredients with Measurements:
- 1 kg pork bones
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili flakes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tbsp tomato paste
- 2 liters water
- 500g egg noodles
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Fresh cilantro, chopped

Special equipment needed:
- Large pot
- Strainer

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.

2. Add the pork bones to the pot and stir to coat with the onion mixture.

3. Add the fish sauce, soy sauce, salt, black pepper, chili flakes, paprika, cumin, coriander, turmeric, and tomato paste. Stir to combine.

4. Pour in the water and bring the soup to a boil. Reduce the heat to low and let simmer for 2-3 hours, or until the pork bones are tender.

5. Remove the pork bones from the soup and strain the broth through a strainer.

6. Cook the egg noodles according to package instructions.

7. To serve, divide the cooked noodles among bowls. Ladle the hot soup over the noodles.

8. Top with bean sprouts, fresh cilantro, and a squeeze of lime juice.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g

Substitutions for ingredients:
- Pork bones can be substituted with chicken bones or beef bones.
- Egg noodles can be substituted with rice noodles or udon noodles.

Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use shrimp instead of pork bones for a seafood version of the soup.
- Add a spoonful of peanut butter to the soup for a creamy texture.

Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the soup while cooking.
- For a spicier soup, add more chili flakes or fresh chili peppers.
- To make the soup less spicy, omit the chili flakes and reduce the amount of black pepper.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
Serve the soup in large bowls with a lime wedge and fresh cilantro on top.

Garnishes:
Bean sprouts, fresh cilantro, lime wedges

Pairings:
Serve the soup with a side of steamed rice or garlic bread.

Suggested side dishes:
Steamed rice, garlic bread

Troubleshooting advice:
If the soup is too spicy, add a spoonful of sugar to balance out the heat.

Food safety advice:
Make sure to cook the pork bones thoroughly to avoid any risk of foodborne illness.

Food history:
Baik Kut Kyee Soup is a popular dish in Myanmar, where it is often eaten for breakfast.

Flavor profiles:
Savory, spicy, tangy

Serving suggestions:
Serve the soup hot with a side of steamed rice or garlic bread.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Burmese

Taste: Spicy, Savory, Tangy, Aromatic, Umami