Burmese Roselle Soup Recipe| Chin Baung ပာင်းချို

roselle leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers a similar texture and nutritional profile.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor without fish.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can substitute for acidity, while vinegar is often cheaper.

Heat vegetable oil in a pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Add diced chicken and cook until no longer pink, about 5 minutes.

Pour in water and bring to a boil.

Stir in fish sauce, lime juice, and sugar; simmer for 10 minutes.

Add roselle leaves and cook until wilted, about 3-4 minutes.

Season with salt and pepper to taste.

Remove from heat and let cool slightly.

Blend the soup until smooth, if desired, for a creamy texture.

Serve hot, garnished with chopped green onion and chili.

Cooking Techniques

Spice Level: