Burmese sour soup or Chin Yay Hin is a common soup that is eaten with curry. Burmese curry is a bit oily for that reason it is usually served with sour soup, pounded chilies or Napiyay with fresh vegetables and accompany by other types of salad. Using seasonal vegetables such as roselle leaves, radish, mustard green leaves, young tamarind leaves, etc. is very common.
Sometimes mixing available vegetables to make the soup also possible. Today I use Chinese watercress since it's in season now.
Ingredients ( 2 servings)
1 bunch of Chinese watercress
1/4 small onion (slice well)
2 cloves garlic (smashed)
1 tablespoon of dry shrimp
1 tomato ( dice well)
4cm tamarind 700ml water
1/2 teaspoon of shrimp paste
Little oil 1 teaspoon salt
Sometimes mixing available vegetables to make the soup also possible. Today I use Chinese watercress since it's in season now.
Ingredients ( 2 servings)
1 bunch of Chinese watercress
1/4 small onion (slice well)
2 cloves garlic (smashed)
1 tablespoon of dry shrimp
1 tomato ( dice well)
4cm tamarind 700ml water
1/2 teaspoon of shrimp paste
Little oil 1 teaspoon salt
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| Shrimp paste |
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| 1. Cut watercress to thumb size, wash and drain well. |
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| 2. Heat the pot, add little oil, stir fry the onion and garlic until fragrant. |
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| 3. Add the remaining ingredients, put the lid on and bring to boil. |
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| 4. Simmer it for 10 minutes, adjust the taste, serve hot. |
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