Burmese Tofu Soup with Shrimp

In a medium pot, whisk together chickpea flour, water, turmeric, and salt until smooth. Bring to a gentle simmer over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and pulls away from the sides, about 5 minutes. Pour into a rectangular dish and smooth the top. Let cool to room temperature, then refrigerate for at least 1 hour or overnight until firm.

Once firm, invert the tofu onto a cutting board and cut into 2.5 cm (1-inch) cubes. Set aside.

In a large pot, heat a splash of oil over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.

Measure 2 cups (480 ml) of water into the pot. Stir in fish sauce and black pepper. Bring to a low boil.

Add the shrimp to the boiling broth and cook until they turn pink, about 2-3 minutes. Do not overcook.

Gently slide in the tofu cubes and pour in the coconut milk. Stir carefully to avoid breaking the tofu. Let simmer for 5 minutes to heat through.

Ladle the soup into bowls. Garnish with fresh cilantro, lime wedges, and sliced red chili if desired. Serve hot.