At morning markets in Shan areas of Burma and northern Thailand, there is always at least one vendor selling this thick, smooth, pale yellow soup for breakfast, hot and enticing, often poured over fine rice vermicelli. Alongside they sell Shan tofu, either in large chunks to take home or cut up and dressed as a salad (see Shan Tofu Salad).
You don’t have to restrict yourself to breakfast, however: serve this vegetarian soup at any meal. On its own or over tender noodles, topped with chopped coriander or other fresh herbs, it’s comfort food par excellence.
Combine the chickpea flour and salt in a medium bowl and add
Bring the remaining
If serving noodles bring a pot of water to a boil and toss in the noodles: fresh ones will cook in 1 or 2 minutes; dried ones will take about 5 minutes. Lift the noodles out of the water and set aside.
Put out any or all of the suggested toppings and condiments, as you choose.
Serve the soup sprinkled with the coriander. Or, if serving the soup over noodles, place some noodles in each bowl, ladle the hot soup over, and sprinkle on the coriander.
Invite your guests to help themselves to the array of toppings and condiments, then stir it all together and eat with pleasure.
Note: If you have soup left over, pour it into a bowl and refrigerate. In a few hours, it will set into Shan tofu.
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