Sour and Spicy Burmese Tamarind Noodle Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting bowl of rice noodle soup with tangy tamarind broth, fresh herbs, and a spicy kick inspired by Burmese street food. This asian-inspired soups ready in about 45 minutes pairs dried rice noodles, tamarind paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 25 min Cook: 20 min Serves 4 Asian cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until softened, then drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 2 medium thinly sliced shallots and 5 minced garlic cloves, sauté for 4 minutes until golden and fragrant.
  3. Step 3: Pour in 6 cups vegetable broth and stir in 3 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tsp palm sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
  4. Step 4: Add the soaked rice noodles and 1 medium sliced fresh red chili to the pot. Cook for 3-4 minutes until noodles are tender.
  5. Step 5: Ladle the soup into bowls and top each with 1 cup fresh bean sprouts and 1/2 cup fresh cilantro leaves. Serve with lime wedges to squeeze over for extra brightness.

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Frequently asked questions

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

Total time is about 45 minutes (25 min prep + 20 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 Sour and Spicy Burmese 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 dried rice noodles from drying out.

Can I substitute ingredients in Sour and Spicy Burmese 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 Sour and Spicy Burmese 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 Sour and Spicy Burmese 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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