Soups
Soups in Myanmar are an important part of daily meals and are typically served alongside rice and curry dishes. They are usually light and clear, meant to cleanse the palate and balance the richness of other foods. Common ingredients include vegetables, herbs, dried fish, meat, or legumes, often seasoned with garlic, onions, and fish sauce. Some soups are slightly sour or bitter, using tamarind or local greens, while others are mild and comforting. Unlike in other cuisines, soup in Myanmar is not the main course but a key side dish that complements the overall meal.
Mohinga (Fish soup noodle)
Mohinga is widely regarded as the national dish of Myanmar and is a favorite comfort food for many. It consists of rice noodles served in a savory fish-based broth, which is thickened with crushed rice and flavored with lemongrass, ginger, garlic, onions, and banana stem. The soup is aromatic and rich, offering a perfect balance of flavors. It is typically topped with crispy fritters, sliced boiled eggs, coriander, and sometimes fish cakes or banana stem slices.
Ohn-Nou-Kao-Swe (Coconut milk noodle)
Coconut noodle soup features tender egg noodles bathed in a rich, fragrant coconut milk-based broth flavored with chicken, onions, garlic, and a touch of curry powder. The soup is creamy, mildly spiced, and topped with a variety of traditional garnishes like crispy fried noodles, boiled egg, lime, chili flakes, fresh cilantro, and thinly sliced onions. This warm and comforting dish strikes a perfect balance between savory, creamy, and slightly tangy flavors.
Red lentil soup
Myanmar red lentil soup is a simple, comforting, and protein-rich dish that’s a staple in many Burmese households. Made from red lentils simmered gently with onions, garlic, turmeric, and sometimes ginger, it has a mild, savory flavor and a smooth, hearty texture. It’s often served alongside rice, curries, and salads, making it a perfect everyday side dish. This easy-to-prepare soup is also highly nutritious, budget-friendly, and can easily be adapted to suit personal taste preferences.
Roselle soup
Myanmar roselle leaves soup, known as Chin Baung Hin in Burmese, is a classic and beloved traditional soup made from roselle leaves. This soup is famous for its refreshing sour taste and simple yet rich flavor profile. They usually cooked with fish, shrimp, or dried shrimp powder to enhance the soup’s depth of flavor. The soup is mostly sour and savory, with the roselle providing a pleasant tanginess that balances the richness of fish. It’s very light and nutritious.