Hin gha

Hin gha

Strong soup

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

In Burma, a light-bodied piping hot soup is served at both main meals of the day. It can be a clear mild soup or a sour peppery soup, depending on the weather or the other items on the menu. This soup is not served as a first course, but for sipping throughout a meal.

Ingredients

Quantity Ingredient
1-1.5 litres stock or water
2 onions, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon dried prawn powder
or 3 raw prawns, peeled and deveined
3 whole black peppercorns
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried shrimp paste, (optional)
200-300g mixed vegetables, chopped

Method

  1. Put the stock in a large saucepan and bring to the boil. Add the onion, garlic, dried prawn powder, peppercorns, pepper and dried shrimp paste, if using, and boil for 5 minutes.
  2. Add the mixed vegetables and raw prawns, if using, to the pan — pumpkin and cauliflower may take about 5 minutes to cook sufficiently, but most other vegetables should be done in about 3 minutes. Add salt, to taste, and serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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