Burmese Noodle Bowl AKA fork and spoon soup

barbara lentz


Another comfort soup that is hearty and delicious. Freezes well too.


☆☆☆☆☆ 0 votes

5 Min
25 Min
Stove Top


  • 2 medium
  • 4 clove
  • 1 tsp
    ginger grated
  • 1 tsp
    shrimp paste
  • 1 Tbsp
  • 2 Tbsp
    canola oil
  • 1 tsp
    sesame oil
  • 1/2 tsp
  • 1 1/2 lb
    boneless skinless chicken thighs
  • 14 oz
    can coconut milk
  • 8 oz
    rice noodles
  • 3 large
    eggs boiled and chopped
  • 1
    lime juiced
  • 1/4 c
    fresh cilantro chopped
  • 1 medium
    red onion sliced

How to Make Burmese Noodle Bowl AKA fork and spoon soup


  1. Place the onions, garlic, ginger, shrimp paste and water into a food processor and pulse into a smooth paste.
  2. Chop the chicken into bite size pieces. Add the canola and sesame oil to a Dutch oven. Add the onion paste and cook a couple of minutes. Stir in the turmeric. Add the chicken and saute 2 to 3 minutes.
  3. Add the coconut milk and 1 cup water bring to a boil and reduce heat to low and simmer covered for 20 minutes. Meanwhile cook the rice noodles according to directions on package. Drain well.
  4. Add the noodles to the soup. Add the chopped egg and lime juice. Garnish with cilantro and red onion

Printable Recipe Card

About Burmese Noodle Bowl AKA fork and spoon soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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