Fresh mint soup ( ningshihidak kangsoi ) is a famous food of Manipur, India. Manipur northeast india cuisines are different from other regional cuisines of india. The use of fresh herbs and produce from the kitchen garden as well as seasonal once gives the best flavour to each dish cooked. With each states or countries having their own traditional cuisines, one common way of cooking which binds the whole region is the use of low oil or at times no oil in the recipes.
So check out the list of few ingredients a well as the method of preparing this aromatic kangsoi means fresh mint soup.
INGREDIENTS
1 fermented fish, smoked and washed
1 medium fish piece, fried or toasted and break into pieces with hand
1/2 tablespoon chopped ginger
4-5 green chillies/pepper, halved
Coriander leaves chopped
Spring onion
Salt for seasoning
METHODS
Sort out the mint with tender stalks, wash gently under running tap in a colander. Keep aside
In a deep bottomed pot or wok, bring water to boil on a medium heat.
Add smoked fish, broken pieces fried fish, chopped spring onion and chopped ginger into the boil water, cover and let cook for few minutes until the ginger releases its aroma.
Now add the mint leaves, salt and let simmer uncovered. The mint leaves will turn pale and soft when done after 5-10 minutes.
Turn off the heat and add the haved green chillies and chopped fresh coriander. You can Serve hot with plain steamed rice and crisp fried fish.
Here's ready my favourite soup Fresh Mint leaves.
