Classic Sour Soup

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By Naomi Duguid

Published 2012

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Sour soup is an essential part of a noontime rice meal in central Burma. There’s a wide variety of these soups. They’re most often made with a fish stock as a base and, as here, lightly soured with tamarind or lime juice. Occasional sips as you eat refresh the palate.

I love the way this soup can be subtly transformed by adding different greens and vegetables. I’ve eaten sour soup with petals from pumpkin flowers floating in the broth, a beautiful variation. You could use zucchini b