Tuesday, 25 November 2008

Faux Burmese Soup

2 tablespoons oil
1 medium red onion, diced
1 tablespoon finely grated fresh ginger
2 cloves garlic, minced
1/2 pound boneless skinless chicken, cubed
1 tablespoon masala spice
1 tablespoon Patak type paste
2 large puréed tomatoes
2 tablespoons soy sauce
3 cups broth (chicken or vegetable)
1 cup coconut milk
1 medium zucchini, chopped in bite size
1 medium red bell pepper, chopped
1 cup chopped cauliflower
2 medium thinly sliced carrots
6 ounces rice or other Chinese noodles (medium thickness)
4 eggs (to be hard boiled in the soup)
1 lime

  • In a medium saucepan, heat the oil, add the red onion, and cook for about five minutes, until soft and wilted. Keep stirring until the onion begins to turn pale golden at the edges. 
  • Add the finely grated ginger and the garlic and mix well. 
  • Add the chicken, masala & patak and mix well. Cook the chicken for about 2 minutes, until no longer pink. 
  • Add in the puréed tomatoes and soy sauce. Cook for 2 to 3 minutes. (Note:  If needed you can purée the tomatoes with the soy sauce & a bit of the broth).  
  • Mix in the broth and the coconut milk and simmer for 5 minutes. 
  • Add the zucchini, red bell pepper, cauliflower, carrots, and the shelled raw eggs and simmer until eggs are hard boiled.
  • Remove eggs and de-shell.
  • Add in the noodles and cook until they're al dente.
  •  Cut the lime, squeeze the juice into the soup, and add in the de-shelled chopped hard boiled eggs.
  • We usually freeze some of this and after thawing we add water before heating up on the stove-top or microwave.