Translating as ‘chilli’ and ‘cheese’, this intensely hot and spicy soup hails from Bhutan, where it is considered the national dish. It is also adored by Tibetans, who call it churu, or ‘rotten cheese’ soup.
The cheese that is actually used in this soup cannot be found outside Bhutan. It is a strongly flavoured local farmer’s cheese, with a unique texture that doesn’t dissolve in boiling water. Using feta as a substitute calms the flavours down a little — but remember, this dish is very fiery, so it’s best served with a generous portion of red rice or polished white rice.
Cut each chilli lengthways, into quarters. Place in a saucepan with the onion and about
Stir in the tomatoes and garlic and allow to boil for another 2 minutes.
Add the cheese and cook for a further 2–3 minutes.
Finally, stir in the coriander and turn off the heat.
Cover and stand for 2 minutes, then serve.
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