Ingredients
Scale
- 1 pound fish fillets
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon chili paste
- 4 cups fish stock
- 2 cups water
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Fresh herbs (coriander, mint) for garnish
Instructions
- Heat the oil in a pot and sauté the onion, garlic, and ginger until fragrant.
- Add the fish sauce and chili paste, stirring to combine.
- Pour in the fish stock and water, then bring to a boil.
- Add the fish fillets and cook until the fish flakes easily.
- Meanwhile, cook the rice noodles according to package instructions.
- To serve, place a portion of noodles in a bowl, ladle the soup over the noodles, and top with bean sprouts and fresh herbs.
- Serve with lime wedges on the side.
Notes
- You can use any white fish for the recipe.
- Adjust the chili paste according to your spice preference.
- This soup is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Burmese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 60 milligrams