Lime and Cilantro: Burmese turmeric lentil and bean thread noodle soup

[
  {
    "@context": "http://schema.org",
    "@type": "Recipe",
    "name": "Burmese turmeric lentil and bean thread noodle soup",
    "image": {
      "@type": "ImageObject",
      "url": "http://web.archive.org/web/20191203104527im_/https://4.bp.blogspot.com/-w84CIuym03c/Vs1hZGIYyeI/AAAAAAAABoM/5aIXYP6sEbM/s640/Burmese%2Bbean%2Bthread%2Bnoodle%2Bsoup1.jpg",
      "width": 423,
      "height": 640
    },
    "description": "This turmeric red-lentil and bean thread soup is one of those comfort foods.",
    "keywords": [
      "bean thread",
      "gluten-free",
      "lentil",
      "noodle",
      "soup"
    ],
    "author": {
      "@type": "Person",
      "name": "Soe Thein",
      "url": "http://web.archive.org/web/20191203104527/https://www.blogger.com/profile/07650031338930052584"
    },
    "datePublished": "2016-02-23T23:55:00-08:00",
    "prepTime": "PT5M",
    "cookTime": "PT10M",
    "totalTime": "PT15M",
    "recipeYield": "2 servings",
    "recipeCategory": "Soup",
    "recipeCuisine": "Burmese",
    "recipeIngredient": [
      "Half an inch of ginger (smashed)",
      "2 cloves of garlic (smashed)",
      "4 tablespoons of red lentils (soaked for at least one hour)",
      "100g of glass noodle , also called bean thread (soaked for at least one hour)",
      "2 tablespoons of fish sauce",
      "1 teaspoon of turmeric",
      "1 tablespoons of oil",
      "¼ cup of chopped onions",
      "6 cups of chicken stock",
      "Salt and pepper"
    ],
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "text": "Soak the lentils and glass noodles in water for at least one hour. I usually soak mine the night before so I can make a quick meal whenever I feel the need to eat something."
      },
      {
        "@type": "HowToStep",
        "text": "Heat up the oil in a medium-sized pot, add in onion, garlic and ginger in a medium heat, and cook until onion bits start to soften (about 5 minutes)."
      },
      {
        "@type": "HowToStep",
        "text": "Add turmeric powder, and stir to dissolve those golden specks into the oil. Then, pour in the chicken stock, and crank up the heat on high and let the soup comes to a rolling boil."
      },
      {
        "@type": "HowToStep",
        "text": "Plunge in red lentil discs and touted glass noodles. Bring the soup to a boil, and let it simmer for 10 minutes, or until the noodle strands gone slippery and the lentils go almost mushy. Squirt in fish sauce, and season the soup accordingly. I recommend adding ½ teaspoon of pepper to amplify the back-throat warmth from the ginger, as this soup celebrates unconventional non-chili heat."
      },
      {
        "@type": "HowToStep",
        "text": "Garnish with fried onions or garlic pieces, if they happen to be in your pantry. If not, just dive in and slurp while it is piping hot."
      },
      {
        "@type": "HowToStep",
        "text": "Note: If you forgot to soak the lentils or the glass noodles, the only way to rectify is to increase the cooking time."
      }
    ]
  }
]