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Title: Chin Hin,sour Soup
Categories: Burma Kosher Vegetable Soup
Yield: 4 Servings
| 2 | ts | Sesame oil or corn oil |
| 1 | Onion, finely sliced | |
| Lengthways | ||
| 2 | Cloves garlic, crushed | |
| 1 | ts | Ground turmeric |
| 3 | Green tomatoes, chopped | |
| 1 | c | Torn spinach or other greens |
| 5 | c | Fish stock or boiling water |
| Salt to taste |
Sourgreens such as tenderyoung tamarind weaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the Liquid combined with spinach or other green leaves.
Heat oil in a saucepan and when very hot fry the onion, garlic and turmeric, stirring for 30 seconds. Add the tomatoes and spinach, stir well, then add the stock or water and bring to the boil. Simmer vegetables are tender. Taste and add salt as necessary. Serve with rice.
Copyright 1995 by Raphael Meyer, American Asian Kashrus Services
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