Soup
Chin Htamin Soup: Burmese Sour Leaf Soup with Tomato and Chili
Original name: Burmese Sour Leaf Soup with Tomato and Chili
About this dish
Chin Htamin soup is a brothy, tart Burmese bowl built on preserved sour leaf—often chin baung or roselle leaf—simmered with tomato, shallots, and green chili until the kitchen smells like a market at dawn. Long before refrigeration, this soup preserved tang under the tropical sun, and cooks still reach for it whenever appetites need waking.
The sourness arrives slowly, carried by tomato sweetness and a clean chili heat that lingers without overwhelming, making it equally at home over rice or ladled atop fresh noodles.
Ingredients
UK and US measurements are both included for every recipe.
Dried sour leaf
vegetable30 g
Imperial measurement: 1 oz
Ripe tomatoes
vegetable400 g
Imperial measurement: 14 oz
Shallots
vegetable3 large
Garlic
vegetable4 cloves
Green chilies
vegetable3 whole
Neutral oil
fat2 tbsp
Fish sauce
seasoning2 tbsp
Turmeric powder
spice1/2 tsp
Salt
seasoning1 tsp
Water or light broth
liquid1.5 L
Imperial measurement: 6 cups
Fresh cilantro
herb15 g
Imperial measurement: 1/2 cup
Crispy fried garlic
other2 tbsp
Method
Soften the aromatics
PT3MHeat the neutral oil in a medium pot over medium heat. Add the sliced shallots and smashed garlic, and cook for 2 to 3 minutes until fragrant and just golden at the edges. Do not let them brown deeply, or the broth will turn bitter.
Bloom the turmeric and tomato
PT5MStir in the turmeric powder and cook for 30 seconds until it darkens slightly. Add the chopped tomatoes and salt, then cook for 4 to 5 minutes, pressing the tomatoes with the back of your spoon until they collapse into a loose, jammy sauce.
Build the broth
PT5MPour in the water or broth and add the bruised green chilies. Bring to a gentle boil, then lower the heat and simmer for 5 minutes so the chili perfumes the liquid without turning it aggressively hot.
Steep the sour leaf
PT5MRinse the dried sour leaf briefly, then add it to the pot. Simmer for 4 to 5 minutes until the leaves soften and the broth takes on a clean, tart edge. Taste and adjust: if the sourness is shy, simmer a minute longer; if it is sharp, add a pinch of salt.
Season and finish
PT2MStir in the fish sauce if using, then taste for salt and sour balance. Remove from heat, discard the whole chilies if you prefer a milder bowl, and scatter with cilantro and crispy fried garlic just before serving.
Equipment
- Medium pot
- Knife
- Cutting board
- Wooden spoon
- Ladle
Nutrition facts
Tips
- Dried sour leaf varies in tanginess depending on age and brand, so always taste the broth before serving and adjust with a squeeze of lime or a pinch of salt rather than more leaf. Fresh roselle leaves can be used when in season, but add them in the last 2 minutes of cooking so they keep their bright color.
- Bruising the green chilies with the flat side of a knife releases flavor without shredding them into the broth. This keeps the heat gentle and allows you to remove them whole if you want a milder soup.
- Fish sauce is traditional and adds a savory backbone, but a splash of soy sauce or a pinch of mushroom seasoning works well for a vegan version.
- This soup is even better the next day, as the sourness deepens overnight.
- Store.
- Store it covered in the refrigerator for up to 3 days and reheat gently on the stovetop.
Serving suggestions
- Serve over steamed jasmine rice as a light main course.
- Ladle over fresh rice noodles for a quick Burmese-style noodle bowl.
- Pair with a plate of balachaung (fried dried shrimp relish) and raw vegetables for a traditional Burmese meal.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.