Description
Burmese Fish Noodle Soup is a flavorful and comforting dish featuring tender freshwater fish simmered in a turmeric-spiced broth with tomatoes, green chilies, and fish sauce. Served over soft rice noodles and garnished with fresh cilantro, this soup offers a perfect balance of savory and slightly spicy flavors in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 200 grams rice noodles
- 300 grams freshwater fish (such as catfish)
- 1 tablespoon turmeric powder
- 1 tablespoon fish sauce
- 2 tomatoes, diced
- 1 onion, sliced
- 2 green chilies, chopped
- 3 cups fish stock
- 1 tablespoon oil
- Fresh cilantro for garnish
Instructions
- Soften the noodles: Soak the rice noodles in hot water until they become soft and pliable, then drain them thoroughly to prepare for serving.
- Sauté aromatics: Heat the oil in a pot over medium heat and sauté the sliced onion and chopped green chilies until they are fragrant and the onion becomes translucent.
- Cook tomatoes and turmeric: Add the diced tomatoes and turmeric powder to the pot, cooking them down until the tomatoes soften and release their juices to form a flavorful base.
- Add fish stock and boil: Pour in the fish stock and bring the mixture to a rolling boil to meld the flavors together.
- Simmer the fish: Add the freshwater fish fillets to the boiling stock and reduce to a simmer. Cook gently until the fish is tender and fully cooked through, about 5–7 minutes depending on the thickness of the fillets.
- Season the soup: Stir in the fish sauce and taste the broth, adjusting the seasoning for saltiness and balance as needed.
- Assemble the soup: Place the softened rice noodles into serving bowls and ladle the hot fish soup over the noodles evenly.
- Garnish and serve: Finish by garnishing the soup with fresh cilantro leaves to add a bright, fresh flavor and serve immediately.
Notes
- Use freshwater fish like catfish or tilapia for authenticity and best texture.
- Adjust the amount of green chilies according to your preferred spice level.
- If fish stock is unavailable, substitute with chicken stock or vegetable broth, but fish stock is recommended for richer flavor.
- Serve the soup hot for the best flavor and texture of the noodles.
- This soup can be made gluten free by ensuring all sauces and stocks used do not contain gluten.
