Description
This Burmese Fish Noodle Soup is a comforting and flavorful dish featuring tender freshwater fish, fragrant turmeric, and spicy green chilies simmered in a rich fish stock. Served over soft rice noodles and garnished with fresh cilantro, this soup combines authentic Burmese flavors into a warming bowl perfect for any meal.
Ingredients
Scale
Main Ingredients
- 200 grams rice noodles
- 300 grams freshwater fish fillets (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 rice noodles: Soak the rice noodles in hot water for about 8-10 minutes or until soft yet slightly firm, then drain and set aside.
- Sauté aromatics: Heat oil in a pot over medium heat and sauté the sliced onion and chopped green chilies until fragrant and translucent, approximately 3-4 minutes.
- Cook tomatoes and turmeric: Add the diced tomatoes and turmeric powder to the pot, stirring and cooking until the tomatoes soften, about 5 minutes, releasing their juices.
- Add fish stock and boil: Pour in the fish stock and bring the mixture to a rolling boil over medium-high heat.
- Simmer the fish: Add the freshwater fish fillets to the boiling stock and reduce heat to a simmer. Cook gently until the fish is opaque and cooked through, about 5-7 minutes.
- Season the soup: Stir in the fish sauce and taste to adjust the seasoning, adding more if desired for saltiness.
- Assemble the soup: Place the softened rice noodles into serving bowls and ladle the hot fish soup with fish pieces over the noodles.
- Garnish and serve: Sprinkle fresh cilantro on top for a burst of freshness and serve the soup immediately while hot.
Notes
- Use freshwater fish like catfish, tilapia, or basa for the best authentic flavor and texture.
- Adjust the amount of green chilies to control the spice level according to your preference.
- If fish stock is unavailable, you may substitute with vegetable or chicken stock, but fish stock provides a richer taste.
- Rice noodles should be soaked just until soft to avoid becoming mushy in the soup.
- For a thicker broth, let the soup simmer longer to reduce slightly before adding noodles.
