Chickpea tofu soup recipe
- Cuisine: Burmese
Ingredients400g chickpea powder
1 litre cold water
4 tbsp peanut oil
¼ tsp turmeric powder
5 red shallots, diced
3 garlic cloves, pounded
4cm ginger, peeled, pounded
3 tomatoes, diced
1 tsp paprika powder
Pinch of salt
3 chicken thigh fillets, diced
400g rice noodles, blanched
200g blanched baby bok choy
200g bean sprouts
4 tsp toasted black sesame
4 tsp crushed roasted peanuts
2 tsp fried garlic
4 tsp light soy sauce
4 tsp sugar cane syrup
Sliced spring onion, to garnish
Dried chilli flakes, to garnish
Lime wedges, to garnish
PreparationIn a large bowl, combine the chickpea powder and water. Mix well. Set aside for 2 hours.
Transfer the top half of the liquid to a pot over low heat, stirring for 15 minutes.
Add a few tablespoons of the remaining liquid every 5 minutes, stirring continuously, for 15 minutes. (The liquid will become thicker.)
Meanwhile, heat a pan over medium heat. Add the oil. Sauté the turmeric powder, red shallots, garlic and ginger, stirring occasionally, for 15 minutes.
Add the tomatoes, paprika powder, salt and chicken. Stir-fry for 10 minutes. Remove from heat and set aside.
To serve, divide noodles among 4 soup bowls. Ladle the chickpea mixture over the noodles. Add the baby bok choy, bean sprouts, black sesame, peanuts, fried garlic, soy sauce and sugar cane syrup. Top with the tomato-chicken mixture.
Garnish with the spring onion, chilli flakes and lime.
If you enjoyed this Chickpea tofu soup recipe then browse more Burmese recipes, soup recipes, noodle and dumpling recipes, meat recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
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