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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
