Burmese Shrimp and Tamarind Noodle Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant broth with rice noodles, shrimp, and a tangy tamarind base, topped with fresh herbs and crispy fried onions. This asian-inspired soups ready in about 50 minutes pairs shrimp, rice noodles, fish stock 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.

Prep: 20 min Cook: 30 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a rolling boil for noodles. Add 8 oz rice noodles and cook for 5-7 minutes until tender but firm; drain and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a clean pot over medium heat. Add 1 large onion, 3 minced garlic cloves, 1 tbsp minced ginger, and 2 sliced green chilies; sauté for 3-4 minutes until onion is soft and fragrant.
  3. Step 3: Stir in 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp palm sugar; cook for 1 minute until sugar dissolves.
  4. Step 4: Add 4 cups fish stock to the pot and bring to a gentle simmer. Add 1 lb shrimp and cook for 3-4 minutes until pink and opaque.
  5. Step 5: Divide drained noodles among 4 bowls. Ladle hot soup over noodles, top with 1/4 cup chopped cilantro, 1/4 cup fried onions, and a lime wedge per serving.

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Frequently asked questions

How long does Burmese Shrimp and Tamarind Noodle Soup take to make?

Total time is about 50 minutes (20 min prep + 30 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 Shrimp and Tamarind Noodle Soup?

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 shrimp from drying out.

Can I substitute ingredients in Burmese Shrimp and Tamarind Noodle Soup?

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 Shrimp and Tamarind Noodle Soup 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 Shrimp and Tamarind Noodle Soup?

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.

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