Manipur Kangshoi Seasonal Vegetable Herb Clear Soup Meitei

Method

1. 1

   Cut vegetables into similar sizes. Separate by cooking time — harder vegetables like drumstick pods and pumpkin take longer.

2. 2

   Bring 2 cups water to a boil. Add sliced ginger, whole green chillies and turmeric.

3. 3

   Add the harder vegetables first. Cook 5 to 6 minutes.

4. 4

   Add the remaining vegetables. Cook 8 to 10 minutes until all are tender.

5. 5

   Kangshoi is intentionally a very clear, thin broth — Meitei cooking strongly avoids thickeners.

6. 6

   Add 1 tbsp mustard oil directly to the finished soup.

7. 7

   Stir — raw mustard oil finish is the Manipuri signature.

8. 8

   Add maroi nakuppi (spring onion herb). Turn off heat.

9. 9

   The herb should just wilt in the residual heat.

10. 10

    Season with salt. The soup should be light, clean and fragrant from the herbs.