Soup
Lahpet yay with spelt milk and isomalt
About this dish
Lahpet yay, the cherished Burmese fermented tea leaf soup, takes on a subtle new layers in this version. Spelt milk brings a gentle nuttiness that softens the tea’s bitter edge, while a whisper of isomalt lends a delicate counterpoint of sweetness.
This is a recipe whispered among friends in the kitchens of Yangon—a secret cup meant to be savored slowly.
Ingredients
UK and US measurements are both included for every recipe.
fermented tea leaves (lahpet)
other60 g
Imperial measurement: 2 oz
spelt milk
liquid500 ml
Imperial measurement: 2 cups
isomalt
other20 g
Imperial measurement: 1 1/2 tbsp
salt
spice1/4 tsp
toasted sesame seeds
other1 tbsp
sliced red chili
vegetable1 small
Method
Prepare the tea leaves
5 minsIf the fermented tea leaves are whole, chop them roughly. You can also pound them gently in a mortar to release their aroma.
Heat the spelt milk
5 minsIn a small saucepan, warm the spelt milk over medium heat until it just begins to steam. Do not boil.
Add tea leaves and isomalt
10 minsStir in the prepared tea leaves and isomalt. Continue to simmer gently for 10 minutes, stirring occasionally, until the flavors meld.
Season and strain
2 minsAdd salt to taste. Remove from heat and strain the soup through a fine-mesh strainer into serving bowls. Discard the solids or reserve for another use.
Garnish and serve
1 minsGarnish with toasted sesame seeds and sliced red chili if desired. Serve warm.
Equipment
- small saucepan
- fine-mesh strainer
- mortar and pestle (optional)
Nutrition facts
Tips
- Use fresh or high-quality fermented tea leaves for the best depth of flavor.
- Adjust the amount of isomalt to your taste—some like a mere whisper, others a bolder note.
- If spelt milk is unavailable, almond or oat milk can be substituted, but the nuttiness will be different.
Serving suggestions
- Serve lahpet yay as a unique starter or a light main alongside steamed rice and a simple vegetable pickle.
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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.