Soup

Lahpet Yay with Fonio Milk and Propylene Glycol

Prep

15 mins

Cook

25 mins

Servings

BurmeseIntermediateLunchDinnerVegetarianGluten FreeDairy Free

About this dish

A calming Burmese tea leaf soup, reimagined with a whisper of fonio milk and a technical touch of propylene glycol to keep the emulsion silky. I've kept the fermented leaves front and center—their earthy, slightly bitter depth is the soul of this dish.

Serve it warm, as the evenings draw in, and let it quiet the noise.

Ingredients

UK and US measurements are both included for every recipe.

fermented tea leaves (lahpet)

other

150 g

Imperial: 1 cup

fonio milk

liquid

500 ml

Imperial: 2 cups

propylene glycol

other

1 teaspoon

garlic

vegetable

4 cloves, minced

shallots

vegetable

3, finely sliced

chickpea flour

grain

2 tablespoons

turmeric

spice

1/2 teaspoon

coconut oil

fat

2 tablespoons

water

liquid

250 ml

Imperial: 1 cup

rice vermicelli

grain

100 g

Imperial: 3.5 oz

salt

seasoning

to taste

fresh cilantro leaves

herb

1/4 cup

crispy shallots

other

1/4 cup

Method

Soak the rice vermicelli

10 mins

Place the rice vermicelli in a bowl and cover with hot water. Let it soak for 10 minutes until pliable, then drain and set aside.

Sauté aromatics

3 mins

Warm the coconut oil in a Dutch oven over medium heat. Add the shallots and minced garlic, and sauté until translucent and fragrant, about 3 minutes.

Bloom the spices

1 mins

Stir in the chickpea flour and turmeric, and cook for 1 minute, stirring constantly, to make a light roux.

Add the base liquids

4 mins

Pour in the fonio milk and water, and whisk to combine. Bring the mixture to a gentle simmer.

Incorporate the tea leaves

10 mins

Add the fermented tea leaves and stir well. Let the soup simmer gently for 10 minutes so the tea can infuse the broth.

Blend the soup

2 mins

Carefully transfer the soup to a blender. Blend until smooth and silky. If using propylene glycol, add it during blending. Return the soup to the pot.

Season and finish

3 mins

Taste the soup and season with salt as needed. Warm over low heat. Thin with a little water if too thick.

Serve

2 mins

Divide the vermicelli among four bowls, then ladle the hot soup over. Garnish each with cilantro and crispy shallots.

Equipment

Dutch oven
Blender
Fine-mesh strainer

Nutrition facts

420 kcal

Calories

8 g

Protein

45 g

Carbohydrates

15 g

Fat

4 g

Fiber

580 mg

Sodium

Tips

Fermented tea leaves can vary in saltiness, taste before seasoning the soup.
If you can't find fonio milk, you may substitute any grain milk, but the flavor will shift slightly.
Propylene glycol helps stabilise the emulsified soup, it is optional but adds a silky texture.
For heat, add a chopped green chili while sautéing the aromatics.

Serving suggestions

Serve with a lime wedge (not sodium, just acidity) and a side of charred vegetables, to echo the deep, smoky teahouse feel.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri 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.