If you are are a fan of soups, this Burmese Chicken Soup is a total treat during winter time and cold weather in general. A Burmese cuisine is renowned for its smooth incorporation of different traditions of China, India, Thailand and other neighboring in the region countries. Using spices from the cuisines of those cultures makes Burmese recipes incredibly delicious and unique in a way they combine them.
What you will enjoy about this Burmese soup is the simplicity of cooking it. No pressure cooker, no oven, no specialized equipment at all! You will need a large pot or a Dutch oven if you own one. Check out some HERE.
From the spice rack of your kitchen pantry, grab the following spices and herbs: cloves, ground ginger, turmeric, ground coriander, red pepper flakes, salt.
Place aside the following fresh greens and vegetables for this ethnic chicken soup: fresh ginger root, sweet potatoes, limes and a bunch of fresh cilantro and or chives.
Fresh or frozen chicken will be the base for the protein in this delicious soup. And don’t fret if you don’t have chicken broth on the pantry shelf! Any substitution will work!
Keep this recipe handy, as it will be a nice addition to your Fall soups and stews collection. For those who loves to warm up during Holidays, this healthy chicken soup is a powerful addition to the winter soups as well.
One Important Ingredient in A Burmese Soup Recipe
Coconut milk is one of the must-have ingredients for this particular Asian soup recipe. Coconut brings a smooth texture to the soup and makes it a nice base for all the spices to form one ultimate flavor for the taste buds.
This chicken soup uses unsweetened coconut milk that you can find in any food store these days. As I am a huge fan of all things Asian recipes, I always keep a few cans available in my pantry. I love curries and Asian sauces that use coconut milk in them, hence my prep list.
If you love soups from International cuisines, check my favorite Greek Avgolemono Soup – MAGICAL!
Nice Substitutes for Broth in Soup Recipes
When you do not have chicken or beef broth on hand, you can freely use vegetable broth or water. When it comes to soups, I like to add vegetable broth to it, store-bought or home-made. Depending on the base for the soup you’ve got to cook with, you can build a delicious flavor.
There’s another option for this particular soup: you can use coconut milk for the base. But it will be too creamy, at least for my taste. Whatever you choose, do it from your nutrition needs and such of your taste buds.
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Can I Freeze this Soup?
Yes, you can freeze this Burmese chicken soup. Just transfer the soup into your storage containers, label and store up to three months. To defrost, place a frozen container with soup into the refrigerator overnight, then heat up to enjoy the same delicious flavor.
Make A Simple and Flavorful Burmese Chicken Soup with Sweet Potatoes
Many Asian soups call for pasta elements like noodles of different kinds. This soup uses sweet potatoes in lieu of noodles. The flavor is out-of-this-world.
Burmese Chicken Soup With Sweet Potatoes
This chicken soup combines all the delicious flavors of Asian spices with coconut and sweet potatoes. Easy to make and to freeze, too.
- 1 tsp extra virgin olive or grape seed oil
- 4 garlic cloves
- 1 Tbsp fresh ginger minced
- 2 shallots finely diced
- 1 Tbsp ground ginger
- 1 Tbsp turmeric
- 1 Tbsp ground coriander
- ½ tsp red pepper flakes
- 1 tsp salt or to taste
- 2 medium sweet potatoes peeled and cut into half-inch cubes
- 3 cups chicken broth or vegetable broth or water
- 1 lb boneless chicken thighs or breasts cut into small pieces
- 1 can (14 oz) coconut milk unsweetened
- 1 lime juiced (or use 1.5 Tbsp lime juice)
- ½ cup Fresh cilantro chopped for garnish
Heat a large pan or Dutch oven, add oil and saute garlic, fresh ginger and shallots for about 4-5 minutes.
Add spices to the sauteed in oil garlic mix: ground ginger, turmeric, ground coriander, red pepper flakes, salt. Saute for about a minute to allow the flavor of the spices to infuse into the garlic mix.
Add sweet potatoes and cook for about 10 minutes
Deglaze pot with 1/2 cup of the chicken broth (or any liquid you chose to cook this soup with) by scrapin all the brown bits from the bottom of the pan as the result of the sauteeing.
Add remaining broth to the pot. Add chicken and coconut milk.
Cover pot and simmer for about 30 minutes until chicken and sweet potatoes are cooked.
Add lime juice.
Add freshly cut cilantro and serve to eat.