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Chickpea tofu soup recipe
Created by Luke Nguyen
- Cuisine: Burmese
Ingredients
400g chickpea powder1 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
Preparation
In 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.
Burmese Restaurants
Displaying 2 of 2 Burmese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | River Kwai | Clayton | |
| 2. | The Mustard Seed | Hahndorf |
Comments (9)
Previous
06 Apr 2012 02:22 AEST
Thant
Another popular Shan food is "Htaminchin" which translates as "sour rice". It is boiled rice kneaded with either fish or pork. I was hoping you would have included that in your presentation.Anyway this is a great programme.
Agree(2 people agree)
Disagree(0 people disagree)
05 Apr 2012 09:18 AEST
Sandi
I think the name is quite appropriate as it is made from chickpea and kind like a thick soup. The original name is "Tofu Nway" which is literally translated as "warm tofu"(This is what I understand. I do hope it is not in Shan language). If you cool down the thicken liquid and let it set for sometimes, the chickpea liquid will set it to very nice chickpea tofu. Chickpea tofu is yellow tofu and very nice if you fry or make a salad. Yummm.
So there you have your tofu. It is the soup. :). Enjoy!
04 Apr 2012 02:03 AEST
mtminoo
Tofu Nway - direct translation to English is misleading. The whole world recognise Tofu is from Soya bean.
I think it should be called Chickpea gravy noodle or stick to the original name tofu nway. Again, It is not a soup at all. I dont know who translated irrelavantly
How you guys think"
01 Apr 2012 03:57 AEST
John
It was hinted at on the show. Cook the chickpea mix to a thicker consistency, and then spread it out on trays and leave overnight. It will solidify. Cut this into peices, deep fry them and then add the resulting tofu to the soup. Or just have with a dipping sauce. Or slice, without further cooking, and make a salad with similar flavourings. Yellow split peas can be used for the same dish, following a simliar recipe.
01 Apr 2012 02:37 AEST
Shan ma
carlisle
01 Apr 2012 10:08 AEST
Joyce
Aistralia
Chick pea tofu
Tofu can be made with many grains in east chick pea mung graham soy beans and, many other seeds what is available can be used . Just sock the lentils and grind with water strain and cook to thicken once sets you can make lovely curry out of it
30 Mar 2012 10:24 AEST
Kristy
29 Mar 2012 10:48 AEST
Mike
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