Quick Burmese Soup | How to make Quick Burmese Soup

By Pritha Sen  |  15th Nov 2015  |  
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  • Quick Burmese Soup, How to make Quick Burmese Soup
Quick Burmese Soupby Pritha Sen
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Video for key ingredients

  • How to make Coconut Milk

  • Homemade Chicken Stock

About Quick Burmese Soup Recipe

I cannot call it a Khauk-swey because it has no noodles in it, nor have I bothered with all the condiments that are added to a khauk-swey soup. Neither have I used roasted gramflour to thicken it. This is simple, light, very filling and tastes delicious.

Quick Burmese Soup is a popular aromatic and delicious dish. You can try making this amazing Quick Burmese Soup in your kitchen. This recipe requires few minutes for preparation and 20 minutes to cook. The Quick Burmese Soup by Pritha Sen has detailed steps with pictures so you can easily learn how to cook Quick Burmese Soup at home without any difficulty. Quick Burmese Soup is enjoyed by everyone and can be served on special occasions. The flavours of the Quick Burmese Soup would satiate your taste buds. You must try making Quick Burmese Soup this weekend. Share your Quick Burmese Soup cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Pritha Sen for inputs. In case you have any queries for Quick Burmese Soup you can comment on the recipe page to connect with the Pritha Sen. You can also rate the Quick Burmese Soup and give feedback.

Quick Burmese Soup

Ingredients to make Quick Burmese Soup

  • chicken stock: 1/2 litre
  • Boiled chicken: 1 cup
  • onion: One medium finely sliced
  • ginger: 1 tsp ginger paste
  • garlic: 1 tsp garlic paste
  • garlic: 1 cloves sliced and fried crisp
  • coconut milk: 3 heaped tbsp coconut milk powder paste
  • Fish sauce: 1 tsp
  • Spring onions: 1 tbsp finely chopped
  • Fresh coriander: 1 tbsp finely chopped
  • lime: Juice to taste
  • chilli oil: to taste
  • Prawn sambal (optional)
  • Boiled eggs (optional): 1 chopped
  • Green chillies in vinegar (optional)
  • Light Soya sauce: 2 tsp
  • salt to taste
  • oil: 1 tbsp

How to make Quick Burmese Soup

  1. Boil a few pieces of chicken on the bone for about half an hour to make a rich, flavourful stock. The secret of this soup lies in the slow simmering. But you may pressure cook too to speed it up.
  2. Take the chicken out of the stock and remove the meat from the bones.
  3. Heat oil and fry sliced onions till translucent. Add the chicken meat along with ginger-garlic pastes.
  4. Slow fry till onion-ginger-garlic well mixed and the raw smell has gone
  5. Add a little fish sauce and soya sauce.
  6. Add the chicken broth and let it simmer till everything mixed well together.
  7. Add thick coconut milk and simmer for another five minutes. Ifyou want it thicker then add some cornflour.
  8. Ladle into a bowl and have topped with chopped spring onions, fried garlic, fresh coriander, chilli oil, lime juice, chopped boiled eggs, prawn sambal, chilli oil or whatever catches your fancy or is convenient and tasty.

My Tip:

I always make and keep some chilli oil handy. This is simple. Slice lots of garlic and fry golden and crisp in generous oil. Remove from oil and put into a bottle. Let oil cool and then add lots of chilli powder. Mix well and pour into jar of fried garlic. Keeps for weeks. And for months in the fridge.

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