Burmese Fish Noodle Soup

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 2-inch piece of ginger, sliced 2-inch piece of ginger, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 400ml (14 oz) coconut milk 400ml (14 oz) coconut milk
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, lemongrass, and ginger. Sauté until fragrant.
2. 2.
   Add the turmeric powder, paprika, and chili flakes to the pot. Stir well to coat the aromatics.
3. 3.
   Add the fish fillets to the pot and cook until they start to flake easily. Remove the fish from the pot and set aside.
4. 4.
   In the same pot, pour in the fish or vegetable broth and coconut milk. Bring to a simmer.
5. 5.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the broth is simmering, add the fish sauce and tamarind paste. Stir well to combine.
7. 7.
   Use a fork to flake the cooked fish into smaller pieces and add them back to the pot.
8. 8.
   Season with salt to taste.
9. 9.
   To serve, divide the cooked rice noodles into bowls and ladle the hot soup over them.
10. 10.
    Garnish with crispy fried onions, fresh cilantro, and a squeeze of lime juice.
11. 11.
    Enjoy the Burmese Fish Noodle Soup while it's hot!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of good quality. If using frozen fish, thaw it completely before cooking.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier kick, add more chili flakes or fresh chili peppers to the soup.
• To enhance the umami flavor, add a splash of fish sauce or soy sauce to the garnishes.
• If you prefer a thicker soup, you can add a tablespoon of rice flour mixed with water to the broth.

Serving advice

Serve the Burmese Fish Noodle Soup hot in individual bowls, allowing each person to customize their garnishes according to their taste preferences. Provide lime wedges on the side for an extra tangy kick.

Presentation advice

To make the dish visually appealing, arrange the garnishes neatly on top of the soup. Sprinkle the crispy fried onions and fresh cilantro evenly, and place a lime wedge on the rim of each bowl.