This is based on a Burmese Shan soup, which is soup made from chickpea flour. I have substituted flour because this was part of the budget challenge and chickpea flour is not always as easy or cheap to find. Regular flour has much more starch so if you want to use chickpea flour, double the amount.
- 20gr flour
- 1/2 tsp salt
- 50gr shanghai noodles
- 1 shallot
- 1/2 chili pepper
- 12gr coriander
- 20gr unsalted peanuts
- 130gr broccoli in florets
- 1 tsp sunflower oil
Serves 1 as part of the Budget Challenge
Combine the flour and salt with 50ml cold water. Stir to a smooth consistency and set aside.
Slice the shallot.
Chop the chili finely.
Chop the coriander stalks finely and the leaves coarsely.
Chop the peanuts finely.
Fill a pan with 300ml water and bring to a rolling boil. Add the noodles and cook until almost done. Take the noodles out and set aside (cooking them in a pasta basket or sieve helps).
While stirring, add the flour mix to the water. Keep stirring to avoid the flour thickening in one spot. Add the chopped coriander stalks and approximately half the peanuts.
Simmer for 5 minutes until thick and shiny. Don’t leave the soup to just keep boiling should you not have chopped the remaining ingredients, the soup may thicken too much. Cover with a lid and turn off the heat and simply reheat the last minute or so.
For the last seconds, add the noodles back to the pot to heat through.
Meanwhile, bake the broccoli brown in a pan. They are allowed to still have some crunch in them.
Scoop the soup in a bowl. Add the shallot, remaining chili pepper, coriander leaves, remaining peanuts and the broccoli.