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Churu Jaju

Seaweed soup with chili flakes.

Churu Jaju is a traditional Bhutanese soup that showcases the unique Himalayan use of seaweed in local cuisine. This comforting soup features tender seaweed (churu) simmered in a light, flavorful broth enriched with milk and butter, then spiced with chili flakes for that characteristic Bhutanese warmth. The seaweed provides a delicate oceanic flavor and unique texture, while the dairy elements create a creamy, soothing base that perfectly balances the heat from the chili flakes. This nourishing soup is typically served as a side dish and represents the resourcefulness of Bhutanese cooking in utilizing local ingredients from both land and water.

Churu Jaju - Seaweed soup with chili flakes - Bhutan Kitchen Bangkok menu item

Price - ฿200

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History of Churu Jaju

Jaju is a traditional Bhutanese soup that can be made with various key ingredients including seaweed, spinach, pumpkin, bamboo shoots, or wild greens like Dambroo (Elatostema Lineolatum). The name “jaju” in Dzongkha means “vegetable” and generally refers to vegetable soup. The seaweed version, known as Churu Jaju, represents the Bhutanese adaptation of using locally available marine resources. While Bhutan is a landlocked country, seaweed has been incorporated into the cuisine through trade and cultural exchanges with neighboring regions. The use of milk and butter in jaju reflects the importance of dairy in Bhutanese cooking, particularly from yaks and cows raised in the high-altitude regions. This soup is commonly served during family meals and special occasions, showcasing the Bhutanese tradition of creating comforting, nourishing dishes from simple, locally sourced ingredients.

Nutritional Value of Churu Jaju

Nutrient

Range

Calories

180

Protein

10g

Fat

9g

Carbohydrates

14g

Fiber

3g

Sodium

Medium

Dietary Information:
A serving of Churu Jaju (approximately 300g) contains:

  • Calories: ~150-200
  • Fat: ~8-12g (primarily from butter and milk)
  • Sodium: Moderate
  • Carbohydrates: ~10-15g
  • Protein: ~8-12g (from seaweed and dairy)
  • Fiber: ~2-3g (from seaweed)

Health Benefits:
Churu Jaju offers several notable health benefits:

  • Rich in Iodine: Seaweed is one of the best natural sources of iodine, essential for thyroid function and metabolism
  • Mineral-Rich: Contains calcium, magnesium, iron, and other trace minerals from seaweed
  • Low in Calories: Compared to other Bhutanese dishes, this soup is relatively light
  • Gut Health: The fiber in seaweed supports digestive health
  • Immune Support: Contains vitamins and antioxidants from both seaweed and dairy

However, due to the high iodine content, individuals with thyroid conditions should consume this soup in moderation and consult with healthcare providers.

How to make Churu Jaju?

Ingredients

  • 30g dried seaweed sheets
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 1 spring onion, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons chili flakes (adjust to taste)
  • 1/2 cup milk
  • 1 cup water
  • Salt to taste
  • Optional: 50g feta cheese or Bhutanese cheese

Preparation

  1. Prepare Seaweed: Wash the dried seaweed thoroughly and cut into bite-sized pieces or chiffonade (thin strips).
  2. Sauté Aromatics: Heat oil and butter in a saucepan over medium heat. Add sliced spring onion and sauté until soft and translucent. Add minced garlic and cook for another minute until fragrant.
  3. Add Liquid: Pour in water and add chili flakes. Bring to a simmer and cook for 3-4 minutes to allow the flavors to infuse.
  4. Add Dairy: Pour in the milk and bring to a gentle boil for 2-3 minutes. Be careful not to boil vigorously after adding milk.
  5. Cook Seaweed: Add the prepared seaweed to the saucepan. Cover with a lid and cook for 2-3 minutes until the seaweed is tender but still has some texture.
  6. Optional Cheese: If using cheese, add it now and stir until melted and incorporated into the soup.
  7. Season and Serve: Season with salt to taste. The soup should have a creamy texture from the milk and butter, with the seaweed providing a delicate chewiness.
  8. Final Touch: Serve hot as a comforting side dish, perfect for complementing Bhutanese main courses.

Cooking Time: Approximately 15-20 minutes total.

Bhutan Kitchen

Company

Bhutan

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