Burmese Fish Noodle Soup with Tamarind
A fragrant, tangy broth with delicate fish and rice noodles, enhanced with tamarind and fresh herbs. This asian-inspired soups ready in about 45 minutes pairs fish fillets, fish sauce, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb fish fillets
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 4 cups fish stock
- 1 medium onion
- 2 cloves garlic
- 1 tbsp ginger
- 1 cup rice noodles
- 2 green onions
- 1/4 cup cilantro
- 1/4 cup roasted peanuts
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 2 tbsp fish sauce, 1 tbsp tamarind paste, and 4 cups fish stock. Bring to a gentle simmer over medium heat, stirring until tamarind dissolves.
- Step 2: Add 1 medium finely chopped onion, 2 minced garlic cloves, and 1 tbsp minced ginger. Simmer 5 minutes until onion is translucent and aromatics are fragrant.
- Step 3: Add 1 lb fish fillets cut into 1-inch pieces. Simmer 8-10 minutes until fish is opaque and cooked through, skimming foam as needed.
- Step 4: Cook 1 cup rice noodles in a separate pot of boiling water for 3 minutes until al dente. Drain and rinse under cold water.
- Step 5: Divide cooked noodles into 4 bowls. Ladle hot broth with fish and vegetables over noodles. Garnish with 2 sliced green onions, 1/4 cup chopped cilantro, and 1/4 cup crushed roasted peanuts.
Frequently asked questions
How long does Burmese Fish Noodle Soup with Tamarind take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burmese Fish Noodle Soup with Tamarind?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fish fillets from drying out.
Can I substitute ingredients in Burmese Fish Noodle Soup with Tamarind?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese Fish Noodle Soup with Tamarind for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Burmese Fish Noodle Soup with Tamarind?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Cooked this for my family and the tamarind made the broth so aromatic! Everyone asked for seconds.
- ★★★★★
Loved it! Perfect balance of sour and savory, and the fish was flaky.
- ★★★★☆
Delicious soup, but the broth was slightly bland for my taste—next time I'll double the tamarind paste.
