Nov 10 2013
I can’t do all my cooking on my smoker and some good soup
would taste good on a cold windy day.
All my cooking life I have loved to try new dishes from
around the world. I am always searching recipes for some new flavors to try. I
think this is the first time trying Burmese. I found the recipe at Food52 by
nykavi and thought the ingredients would make a tasty soup. Living in a small town in the mid-west I
cannot always find the right ingredients for Asian style food.
I could not find shrimp paste (belachan), so I had to substitute
oyster sauce and only used ½ teaspoon but think a teaspoon would have worked
well. The closest noodles I could find were Udon stir fry noodles. I think they
are a wheat noodle instead of rice but I thought they were good in the soup.
I had to debone the chicken thighs but if you can find them already done it
would save time assembling the soup. I
think this is the first cook I have done where you make a paste from the onion
and garlic base. Once you get that made the soup goes together pretty fast.
I had a fresh salad of baby spinach and kale with bean sprouts, water
chestnuts, chopped hard boiled eggs, and choice of salad dressings. I had chunky
blue cheese on mine. We also had some crusty bread and butter.
Our daughter in law ate with us; her and my wife thought the soup was good.
I loved it; I had chopped eggs, a little lime juice, a sprinkling of chili
powder, cilantro and some crispy fried shallots for garnishes. I am not a
cilantro lover but with this soup it worked and for me the best was the crispy
fried shallots.
I will be making this again; sure tasted great on a cold fall day. I think
I would stick with the oyster sauce I used but would like to find some good
rice noodles to use.
Ingredients, (oyster sauce not shown)
Crispy shallots
Onions, garlic and oyster sauce paste
Onion paste in a little oil sauteing
Chicken and seasoning added
Coconut milk and water added to simmer 20 minutes
My noodle bowl and salad
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