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Chin Hin,sour Soup

burma, soups, vegetables

2 teaspoon sesame oil or corn oil
1 onion, finely sliced
1 lengthways
2 cloves garlic, crushed
1 teaspoon ground turmeric
3 green tomatoes, chopped
1 cup torn spinach or other greens
5 cup fish stock or boiling water
1 salt to taste

Sourgreens such as tenderyoung tamarind weaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the Liquid combined with spinach or other green leaves. Heat oil in a saucepan and when very hot fry the onion, garlic and turmeric, stirring for 30 seconds. Add the tomatoes and spinach, stir well, then add the stock or water and bring to the boil. Simmer vegetables are tender. Taste and add salt as necessary. Serve with rice. Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

Yield: 4 servings

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