Asian Home Recipe

Fish Soup with Noodle Recipe

Ingredients :

750 g

1 1/2 teaspoons

2 teaspoons

3 stems

4 tablespoons

2 medium

6 cloves

2 teaspoons

2 teaspoons

1 tablespoon

6 cups

2 cups

1/2 cups



Garnish :


1/2 cup

1/2 cup



4 tablespoons

1/2 cup

Firm white fish fillets


Ground turmeric

Lemon grass

Peanut oil

Finely sliced onions

Crushed garlic

Finely chopped fresh ginger


Rice flour


Coconut milk

Fish sauce

Somen noodles



Hard-boiled eggs, quartered

Chopped fresh coriander leaves

Finely sliced spring onion

Limes, quartered

Fish sauce to taste

Chili flakes

Unsalted roasted peanuts, roughly chopped

Method :
  • Cut the fish into 3 cm cubes. Place the fish pieces on a plate and sprinkle with the salt and turmeric. Set for 10 minutes.

  • Trim the lemon grass stems to about 18 cm long. Bruise the white fleshy ends so that the fragrance will be released during cooking, and tie the stems into loops.

  • Heat the peanut oil in a large pan; add the onion and cook over medium heat for 10 minutes, or until soft and lightly golden

  • Add the garlic and ginger and cook for about 1 minute.

  • Add the fish, paprika and rice flour and combine well.

  • Pour in the water, coconut milk and fish sauce, and stir.

  • Add the loops of lemon grass and simmer for 10 minutes, or until the fish is cooked.

  • Cook the noodles in a large pan of boiling water for 8 to 10 minutes or until tender, then drain.

  • Place a mound of noodles in 8 warm individual serving bowls and ladle over the fish soup.

  • Offer the garnishes in separate small bowls so the diners can add them to their own taste.

  • Serve hot.


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