Thizon Chinyay (သီးစုံချဉ်ရည် (Thizon chinyay))
Overview
Thizon chinyay, sour soup of assorted vegetables, is a Burmese tamarind soup filled with many kinds of vegetables. Onion, garlic, ginger and dried chilli are softened with turmeric, then water, fish paste and tamarind pulp are added to make a thin, sour and savoury broth. Into it go pieces of drumstick pod, okra, eggplant, green beans, potato and onion, and the soup simmers until everything is tender. Small pieces of dried salted fish add depth, and halved boiled eggs are added before serving. The soup is placed in the middle of the table and ladled over rice throughout the meal.
History
In a Burmese meal, soups are not a separate course but are eaten alongside rice and curries. Light soups called hin gyo go with salty dishes, while sour soups called chinyay hin are paired with rich, oily Burmese curries to balance them. Thizon chinyay is the most elaborate of the sour soups, made with many vegetables, and it is cooked for festive occasions and for guests.
Main ingredients
Drumstick pods, okra, eggplant, tamarind, boiled eggs, dried fish. The soup is built on tangy tamarind broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Egg soups · More soups from Myanmar
Recipe
Method
- 1
Soften the onion, garlic, ginger and chillies with the turmeric in a little oil.
- 2
Add 1.5 l water, the fish paste, dried fish and tamarind water and bring to the boil.
- 310 min
Add the potato and drumstick and cook for 10 minutes.
- 4
Add the remaining vegetables and simmer until tender.
- 5
Add the eggs, season and serve with rice.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
