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Green Ministone Soup with Smoked Salmon

2-person serving

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Calories (Estimate): 235 calories per serving

Ingredients

  • 100g Smoked Salmon, cut Julian
  • ½ Zucchini, cut into cubes
  • 100g Leeks, chopped
  • 50g Frozen Green Peas, washed & drain
  • 50g French Bean, cut into cubes
  • 80g Broccoli, cut small pieces
  • 50g Fresh Basil Leaves, pit the leaves & washed
  • 50g Cashew nut, roasted
  • 7 Cloves of Garlic, peeled and press
  • 3 tbsp Olive Oil
  • A Pinch Salt & Crushed Black Pepper
  • 2 tbsp Chicken Powder
  • 2 tbsp Parmesan Cheese Powder
  • 6 Slices of baguette, cut and toast
  • 500ml Chicken stock
  • 50g Unsalted Butter
  • 5g Fresh Rosemary, chopped
  • 5g Fresh Oregano, chopped

Directions

  1. Put in 500 ml of Chicken Stock & 1 tsp of Chicken Powder into soup bowl and bring to boil over high heat.
  2. In a fry pan, sauté all Green vegetables with pressed Garlic chopped Rosemary, Oregano  & Unsalted Butter until flavor, seasoning with a Pinch of Salt & Crushed Black Pepper.
  3. Then put sauté Green vegetables into Chicken stock and cook until all vegetables are tenders.
  4. In the blender, put fresh Basil, Garlic, Cashew nut, Olive oil, Parmesan Cheese Powder, a pinch of Salt & Crushed Black Pepper to make Pesto.
  5. When Pesto spread is ready, put on slices of baguette and toast for a while to get crispy outside.
  6. Adjust the taste with a pinch of Chicken Powder, Salt & pepper you desire and serve the soup with toasted Pesto Bread and Pesto sauce, on top with shredded Parmesan Cheese and Smoked Salmon.
Sunny

He was born in Yangon, the

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