Lahpet Yay with Freekeh Milk and Hydrogenated Starch (Burmese Fermented Tea Leaf Soup)

In a small saucepan, toast the freekeh over medium heat for 2 minutes until fragrant. Add water and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until the freekeh is very soft and has absorbed most of the water. Transfer the cooked freekeh and any remaining liquid to a blender and blend until smooth. Strain through a fine-mesh sieve to obtain a milky liquid. Set aside.

In a dry skillet over medium heat, toast the dried shrimp for 2 minutes until fragrant. In the same skillet, add the vegetable oil, sliced shallots, and minced garlic. Sauté until the shallots are translucent and the garlic is golden, about 5 minutes.

In a large saucepan, combine the sautéed shallots and garlic, toasted dried shrimp, and pickled tea leaves. Pour in 2 cups of water and fish sauce. Bring to a boil, then reduce heat to low and simmer for 20 minutes to develop flavor. Remove from heat and use an immersion blender or regular blender to puree the mixture until smooth. Return to the pot.

In a small bowl, dissolve the hydrogenated starch in 2 tablespoons of water to create a slurry. Whisk the slurry into the soup. Bring the soup back to a simmer and cook for 2–3 minutes until the soup thickens slightly.

Pour the freekeh milk into the soup, stirring constantly. Simmer gently for 5 minutes, allowing the flavors to meld. Season with salt if needed and stir in lime juice. Taste and adjust with more fish sauce or lime if you like.

Ladle the soup into bowls and garnish with fresh cilantro leaves, fried garlic slices, and toasted chickpeas. Serve hot with lime wedges on the side.