Description
A flavorful Burmese Fish Noodle Soup recipe featuring tender fish fillets and aromatic spices.
Ingredients
Scale
- 8 ounces rice vermicelli
- 1 pound white fish fillets (such as tilapia or cod)
- 4 cups fish broth or water
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon canola oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder (adjust to preference)
- 1 cup coconut cream
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the rice vermicelli according to the package instructions. Once cooked, drain and set aside.
- In a large saucepan, heat the canola oil over medium heat.
- Add the diced onion, minced garlic, and grated ginger, sautéing until the onion becomes soft and translucent.
- Sprinkle in the ground turmeric and red chili powder, stirring for an additional minute to release their aromas.
- Pour in the fish broth (or water), along with the fish sauce and soy sauce, and bring the mixture to a gentle simmer.
- Carefully introduce the fish fillets into the pot, allowing them to cook for about 5-7 minutes, or until they are opaque and easily flake apart.
- Once cooked, remove the fish and set it aside.
- Stir in the coconut cream and lime juice, seasoning with salt and black pepper to your liking.
- Flake the reserved fish into smaller pieces and return it to the soup.
- To serve, place a portion of the rice vermicelli in a bowl, ladle the steaming soup over the noodles, and finish with a sprinkle of chopped cilantro and a few lime wedges on the side.
Notes
- Adjust the amount of red chili powder based on your spice preference.
- For a richer flavor, use homemade fish broth if available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Burmese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Burmese Fish Noodle Soup, Fish Soup, Noodle Soup, Burmese Cuisine