Tripuri Chorba Beïda

Ingredients

In the Tripuri adaptation of Chorba beïda, coconut milk is added to the soup to enhance its creaminess and provide a subtle sweetness. Additionally, Tripuri spices such as cumin, coriander, and turmeric are used to infuse the broth with warm and aromatic flavors. We alse have the original recipe for Chorba beïda, so you can check it out.

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 eggs 4 eggs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or mint, for garnish Fresh cilantro or mint, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, and ground turmeric to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a gentle simmer.
4. 4.
   In a separate bowl, whisk the eggs until well beaten. Slowly pour the beaten eggs into the simmering broth while continuously stirring to create ribbons of cooked egg.
5. 5.
   Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6.
   Remove the pot from heat and garnish the soup with fresh cilantro or mint leaves.
7. 7.
   Serve the Tripuri Chorba Beïda hot and enjoy!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a creamy and rich texture in the soup.
• Ground cumin, coriander, and turmeric — For the best flavor, consider toasting the spices in a dry pan before adding them to the soup. This will enhance their aroma and depth of flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes to the soup.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the soup and simmer until it thickens.
• Customize the soup by adding cooked chicken or vegetables of your choice.
• Serve the Tripuri Chorba Beïda with warm crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Tripuri Chorba Beïda as a comforting and nourishing main course. It pairs well with warm crusty bread or steamed rice.

Presentation advice

Garnish the Tripuri Chorba Beïda with a sprinkle of ground cumin or turmeric for an attractive presentation. Serve it in individual bowls and top each serving with fresh cilantro or mint leaves.