Prep 10 mins
Cook 10 mins
This is an easy to make, unusual soup from Tibet. The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute for churu, which isn't in the zaar computer. This recipe is popular in the region of Kongpo, where it is eaten for breakfast with a barley dough called tsampa. Wheat bread makes a good substitute. Note: the original recipe calls for 1/4 pound of chopped beef which I've omitted to make a vegetarian version. The recipe adapted from the Lhasa Moon Tibetan Cookbook, by Tsering Wangmo
- 1⁄2 onion, chopped
- oil (for frying)
- 1 tomatoes
- 1 jalapeno
- 2 tablespoons blue cheese
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon garlic, chopped
- 1⁄4 teaspoon fresh ginger, chopped
- 1⁄4 teaspoon ground sichuan pepper
- 5 cups water
- 1⁄4 cup cornstarch
- Fry the onion in oil until brown and soft.
- Add the paprika, garlic and ginger and fry briefly.
- Add the chili, stir, then turn the heat down and add the cheese.
- When the cheese has melted, add the tomato and water.
- Mix the cornstarch in a 1/4 cup of water and pour into the soup while stirring.
- Bring to the boil while stirring.
- Remove from the heat as soon as the soup had thickened.
- Serve with bread or tsampa.
I was excited to try this recipe as I have lived in China and enjoy spicy foods. Unfortunately, this recipe disappointed. To me it tasted like spicy water thickened with cornstarch. Maybe the amounts of cheese, tomatoes, garlic, and ginger need to be increased? They are relatively small, considering there is over a quart of liquid.