Burmese Samosa Soup Recipe
Burmese Samosa Soup is a hearty, flavorful dish that combines the comforting elements of soup with the delightful crunch of samosas. This unique soup takes inspiration from Burmese flavors and is a perfect meal for a cozy lunch or dinner. It is vegetarian, aromatic with spices, and rich in texture thanks to the addition of dal and fresh vegetables. The samosas, whether whole or broken, provide a wonderful contrast against the deliciously spiced broth, making each bite a delightful experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Samosas (medium-sized) | 8 |
| Sunflower Oil | 2 teaspoons |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chillies (broken) | 2 |
| Green Chillies (finely sliced) | 2 |
| Fresh Ginger (grated) | 1/2 inch |
| Pearl Onions (Sambar Onions, finely chopped) | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 1/2 teaspoons |
| Arhar Dal (Split Toor Dal) | 1/3 cup |
| Chana Dal (Bengal Gram Dal) | 1/3 cup |
| Vegetable Stock (or Water) | 4 cups |
| Tamarind Paste | 1 tablespoon |
| Coconut Milk | 1/4 cup |
| Onions (finely chopped) | 1 cup |
| Cabbage (Patta Gobi/Muttaikose, finely sliced) | 1 cup |
| Mixed Sprouts | 1 cup |
| Fresh Coriander Leaves (finely chopped) | To garnish |
| Carrots (thinly sliced) | 1/2 cup |
| Purple Cabbage (thinly shredded) | 1/4 cup |
| Lemon (cut into wedges) | 1 |
| Spring Onion Greens (sliced) | For garnish |
Preparation Time
- 30 minutes
Cooking Time
- 20 minutes
Total Time
- 50 minutes
Servings
- 4 servings
Instructions
-
Prepare the Dal:
- Start by adding the Arhar dal (Toor dal) and Chana dal to a pressure cooker with enough water to cover the dal. Cook the dals until they are soft. Once done, release the pressure naturally and mash the cooked dals. Set aside.
-
-
Cook the Base:
- In a large wok, heat 1 teaspoon of sunflower oil. Add the cumin seeds and allow them to splutter. Then add the broken dry red chillies, sliced green chillies, and grated ginger. Saute them for a minute until the raw smell dissipates.
- Next, add the chopped pearl onions and cook them until they become slightly golden and soft.
-
Spice it Up:
- Add the following spices to the wok: turmeric powder, garam masala powder, black pepper powder, Kashmiri red chilli powder, and coriander powder. Stir and roast them for about a minute on low heat, ensuring the spices are fragrant but not burnt.
-
Make the Broth:
- Pour in the vegetable stock (or water) and bring it to a boil. Add the mashed dal into the wok, followed by the tamarind paste. Stir well and add salt to taste. Be cautious with the salt, as vegetable stock may already contain some salt.
- Let this mixture cook for 7–8 minutes, allowing the flavors to meld together and the broth to become aromatic.
-
Finish the Soup:
- After the broth is ready, add the coconut milk to the wok. Stir and let it cook for another 2–3 minutes, allowing the flavors to blend.
-
Add Fresh Vegetables and Sprouts:
- Add the chopped onions, cabbage, mixed sprouts, thinly sliced carrots, and shredded purple cabbage into the soup. Cook for an additional 3–5 minutes, ensuring the vegetables are tender but not mushy. The vegetables should still retain some bite.
-
Garnish and Serve:
- Turn off the heat. Garnish the soup with fresh coriander leaves for a burst of color and flavor.
- To serve, place the whole or broken samosas into individual soup bowls. Pour the hot, flavorful broth over the samosas, ensuring they soak up the spices. Top the soup with the fresh vegetables, a sprinkle of fried onions, and serve with lemon wedges on the side. You can also garnish with sliced spring onion greens for an extra touch of freshness.
Serving Suggestion
Burmese Samosa Soup is a satisfying dish on its own, but for an indulgent meal, you can pair it with a dessert such as Caramel Apple Trifle or Rich Dark Chocolate Mousse to round off the meal with something sweet and decadent.
Dietary Considerations
- Vegetarian: This dish is perfect for those who follow a vegetarian diet.
- Gluten-Free: The recipe is naturally gluten-free, making it suitable for those with gluten sensitivities, as long as the samosas used are gluten-free.
- Dairy-Free: The coconut milk makes this soup dairy-free, making it a great option for lactose-intolerant individuals.
Nutritional Information (per serving)
- Calories: ~350 kcal
- Protein: ~15g
- Carbohydrates: ~50g
- Fat: ~10g
- Fiber: ~10g
- Sodium: ~600mg
Note: Nutritional information can vary depending on the specific ingredients used, especially the type of samosas and vegetable stock.
Tips for the Perfect Burmese Samosa Soup
- If you’re short on time, you can substitute store-bought samosas for a quicker option. Choose samosas with your preferred filling, whether they are potato, vegetable, or meat-based.
- For an added depth of flavor, roast the spices in oil until fragrant before adding them to the soup.
- The soup is best served hot, but you can also prepare the broth in advance and store it in the refrigerator for a few days. Just reheat the broth and add fresh vegetables when you’re ready to serve.
- If you prefer a spicier kick, feel free to increase the amount of green chillies or add a dash of extra Kashmiri red chilli powder.
- For a more protein-packed version, you can add boiled chicken or tofu cubes to the soup for an extra boost of protein.
Burmese Samosa Soup is a perfect blend of rich flavors and textures. The crispy samosas add a unique touch to the hearty, spiced broth, while the fresh vegetables and aromatic spices make it a satisfying meal in itself. Ideal for a cozy lunch, this dish is sure to delight anyone looking for a flavorful and filling soup!
