Burmese Samosa Soup (Samosa Thoke)

Ingredients

• 8 Nut-Free Vegetable Samosas (pre-made or homemade)
• 6 cups Vegetable Broth
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Chili Powder (optional)
• 2 tablespoons Lemon Juice
• 1/4 cup Cilantro (chopped, for garnish)
• 2 tablespoons Crispy Fried Onions (for garnish)
• 2 tablespoons Vegetable Oil

Instructions

1. 1Place a large pot (such as a 6-quart Dutch oven or stockpot) on the stove and add the 2 tablespoons of vegetable oil. Heat the oil over medium heat (approximately 300-325°F or 150-163°C). Add the 1 medium diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are translucent and softened.
2. 2Add the 3 cloves of minced garlic and 1 tablespoon of grated ginger to the pot. Cook for 1 minute, stirring constantly, until the garlic and ginger become fragrant. Stir in the 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and the optional 1/4 teaspoon of chili powder; continue to cook for 30 seconds, stirring constantly, until the spices are fragrant.
3. 3Carefully pour in the 6 cups of vegetable broth. Increase the heat to medium-high (approximately 350-375°F or 175-190°C) and bring the broth to a gentle simmer, where small bubbles consistently break the surface.
4. 4Crumble the 8 nut-free vegetable samosas into bite-sized pieces directly into the simmering broth. Reduce the heat to low (approximately 175-200°F or 80-95°C) and let the soup simmer gently for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the samosas to soften and integrate into the broth. Stir in the 2 tablespoons of lemon juice.
5. 5Carefully ladle the hot soup into four serving bowls. Garnish each bowl with a sprinkle of the 1/4 cup of chopped cilantro and the 2 tablespoons of crispy fried onions before serving.

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