Aromatic Burmese Fish Noodle Soup with Turmeric and Lime
Dive into a comforting bowl of Burmese-style fish noodle soup, infused with aromatic spices, fresh lime, and hearty noodles.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine Marinade
In a bowl, combine the turmeric, soy sauce, and grated ginger.
- 2
Coat Fish
Add the fish pieces and coat well.
- 3
Refrigerate
Let it marinate in the refrigerator for at least 20 minutes.
Preparing the Soup Base
- 1
Heat Oil
Heat the oil in a large pot over medium heat.
- 2
Sauté Onions
Sauté the onions until softened.
- 3
Add Aromatics
Add garlic, ginger, turmeric, and paprika; cook for another 2 minutes until fragrant.
Tip: ⚠ Avoid burning the spices, as this can make the soup bitter. 💡 Use fresh spices for the most vibrant flavor.
How to Make Aromatic Burmese Fish Noodle Soup with Turmeric and Lime
Total time: 2 h · Yields 4 servings
- 1
Simmer the Base
Add the stock to the pot, stirring well. Bring to a simmer then reduce the heat and cook for 15 minutes.
- 2
Cook the Fish
Gently add the marinated fish to the soup. Cook for an additional 10 minutes until the fish is cooked through.
- 3
Prepare Noodles
Place rice noodles in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
Chef's Tips
Frequently asked questions
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Can I use a different type of fish?
Yes, any firm white fish works well in this recipe.
Can I make this soup vegetarian?
Substitute fish with tofu and use vegetable stock for a vegetarian version.
What can I substitute for rice noodles?
Glass noodles or thin spaghetti can be used as alternatives.
Is it possible to freeze the soup?
Yes, but it's best to freeze without the noodles and add fresh ones when reheating.
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