Soup
Lahpet Yay with Palm Sugar and Clove
About this dish
A velvety Burmese pickled tea leaf soup, this lahphet yay whispers secrets of ancient tea orchards. Palm sugar and clove temper the bitter leaves, creating a warm, jade-hued brew that tastes of memory.
Ingredients
UK and US measurements are both included for every recipe.
pickled tea leaves
other3 tbsp (packed)
Imperial measurement: 3 tbsp
water
liquid500 ml
Imperial measurement: 2 cups
palm sugar
other1 tbsp
whole cloves
spice4 whole
sea salt
spice1/4 tsp
Imperial measurement: 0.25 tsp
roasted peanuts
protein2 tbsp
toasted sesame oil
fat1 tsp
fried garlic chips
other1 tbsp
Method
Prepare the tea leaves
2 minutesRinse the pickled tea leaves briefly under cool water to reduce sharpness. Drain well.
Infuse the broth
10 minutesIn a small saucepan, combine water, palm sugar, cloves, and salt. Bring to a gentle boil, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes.
Add tea leaves
5 minutesAdd the drained tea leaves to the broth. Simmer for 3 more minutes. Turn off heat and let steep for 2 minutes with the lid on.
Strain and serve
1 minuteStrain through a fine-mesh sieve into serving bowls, pressing gently on the leaves. Discard solids (or reserve for another use).
Garnish and finish
1 minuteTop each bowl with crushed peanuts, a drizzle of sesame oil, and fried garlic chips. Serve hot.
Equipment
- Fine-mesh strainer
- Small saucepan
- Mortar and pestle for crushing peanuts
- Measuring spoons
Nutrition facts
Tips
- For a deeper clove aroma, toast the cloves in a dry pan for a few seconds before adding to the water, but watch closely so they don't burn.
- If you cannot find pure palm sugar, substitute with dark brown sugar plus a thin layer of molasses — the soup needs that caramel note.
- Never overboil the tea leaves or they turn unpleasantly astringent, a gentle simmer is all they need.
- Leftover strained leaves can be mixed into cold rice with a splash of lime and sesame oil for a quick 'lahpet uff'.
Serving suggestions
- Serve in small clay bowls alongside a platter of steamed jasmine rice and pickled vegetables. A splash of red chili relish on the side balances the sweetness beautifully.
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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.