Chin Hin (Sour Soup) is a traditional Myanmar (from Burma) recipe for a classic soup of sour greens in a green spiced green tomato and stock base. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Sour Soup (Chin Hin).
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For this recipe, sour greens such as young tamarind leaves are typically used. These are not generally available. However, you can use a little rhubarb to make the stock sour if you wish. Just take 1.5l fish stock or water. Pour over rhubarb stems cut into 1cm lengths, bring to a boil and cook for 10 minutes. Strain the liquid and use in the recipe below. If you do this, spinach or any readily-accessible greens can be used.
Ingredients:
2 tsp sesame oil
1 onion, finely sliced lengthways
2 garlic cloves, crushed
1/4 tsp ground turmeric
3 green tomatoes, chopped
100g torn greens
1.2l fish stock or water
sea salt, to taste
Method:
Heat the oil in a pan and when very hot add the onion, garlic and turmeric. Fry, stirring constantly, for 30 seconds. Now add the tomatoes and spinach (or other greens). Stir well to combine then add the rhubarb-soured stock or water.
Bring the mixture to a boil, reduce to a simmer and continue coking for about 10 minutes, or until all the vegetables are tender. Adjust the salt to taste and serve hot, accompanied with rice.
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