Hearty Pork and Vegetable Soup

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Preparation info

  • Serves

    4 or 5

    • Difficulty

      Medium

Appears in

Burma

By Naomi Duguid

Published 2012

  • About

I had this warming Karen version of sour soup in a village not far from Moulmein, the port at the mouth of the Salween River. Rather than being fish-broth-based, as many sour soups are, it is made with pork and freshly cooked greens. The shrimp paste (ngapi) is very subtle and blends into the other flavors seamlessly.

Serve as a main dish over rice, perhaps with some roasted root vegetables or a crisp salad on the side. Leftovers are exceptionally good the next day.