Coconut-Laced Burmese Noodle Soup with Chili and Fish Sauce

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm noodle soup bathed in a creamy coconut broth, brightened with chili, ginger, and a splash of fish sauce for authentic Burmese flavor. This Asian-inspired noodle recipe, ready in about 30 minutes, pairs fresh egg noodles, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 10 min Cook: 20 min Serves 4 Asian cuisine 390 cal/serving

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Ingredients

8 oz fresh egg noodles
1 cup coconut milk
4 cups chicken broth
1 tsp red chili flakes
1 tbsp fresh ginger, sliced
2 tbsp fish sauce
3 garlic cloves, minced
2 tbsp vegetable oil
2 stalks green onions, sliced
4 lime wedges
1/4 cup fresh cilantro leaves

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp sliced fresh ginger, sauté for 2 minutes until fragrant.
Step 2: Pour in 4 cups chicken broth and 1 cup coconut milk, stirring gently to combine. Bring to a simmer.
Step 3: Add 1 tsp red chili flakes and 2 tbsp fish sauce to the broth, adjusting seasoning to taste. Simmer gently for 10 minutes to develop flavor.
Step 4: Meanwhile, bring a separate pot of water to boil and cook 8 oz fresh egg noodles for 3 minutes until just tender, then drain.
Step 5: Divide the noodles into bowls, ladle the hot coconut broth over them, and garnish with 2 sliced green onions, 1/4 cup fresh cilantro leaves, and lime wedges to squeeze over before eating.