Heat 1 tsp neutral oil in a Dutch oven, then sauté 1 ½ cups minced shallots and ¼ tsp turmeric. Add 1 cup frozen lima beans and 4 cups hot water, then bring to a boil. Reduce to a simmer and cook until beans are tender. Using an immersion blender, purée the beans until relatively smooth, then add 2 tsp fish sauce and some salt (to taste). Add 2 cups tender greens cut into 2-inch lengths (here, a mix of watercress and sweet pea shoots) to simmering soup. When greens are just tender, the soup is ready to serve. Garnish with a light drizzle of sriracha. This recipe is from Burma: Rivers of Flavor https://www.amazon.com/dp/1579654134/ref=cm_sw_r_sms_api_dSDxxbTVNFVNV. We modified the recipe by sautéing the shallots and turmeric before adding the beans and hot water.
(June 2016)
Cooking Adventures 