Mimi's bean soup with tender leaves from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for greens suggestions. Can substitute lima beans for butterfly beans, and soy sauce for fish sauce.

  • westminstr on March 03, 2014

    Though ND does mention somewhere that Burmese soups are thin, meant to be sipped alongside other parts of a meal, I would have preferred a thicker soup. I also had to add a lot of extra fish sauce to make the soup palatable. If I did this again, I would start by sauteeing and seasoning the shallots before adding the beans and (less) water. Weirdly, O liked it.

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