Myanmar Shan-Style Rice Noodle Soup

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A beloved noodle soup from Myanmar's Shan State, this comforting bowl features tender rice noodles in a clear tomato-tinged broth topped with poached chicken, crunchy peanuts, and fresh herbs. It strikes the perfect balance of light, savory, and slightly tangy flavors that make it a beloved street food across Myanmar.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken and broth

• 1.5 lb (700 g) bone-in chicken thighs
• 6 cups (1.4 L) water
• 1-inch piece ginger, smashed
• 3 garlic cloves, smashed
• 1 stalk lemongrass, bruised
• 1 tsp salt
• 2 tbsp fish sauce
• 2 medium tomatoes, halved
• 1 tbsp chickpea flour (optional thickener)

For the noodles and topping

• 14 oz (400 g) fresh thin rice noodles
• 1/2 cup roasted unsalted peanuts, crushed
• 1/3 cup pickled mustard greens, chopped
• 2 tbsp toasted sesame seeds
• 4 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1 small red onion, thinly sliced
• 2 limes, cut into wedges
• Chili oil or crushed dried chili, to taste

Directions

1. Place chicken thighs, water, ginger, garlic, lemongrass, and salt in a large pot; bring to a boil, then reduce to a gentle simmer for 20 minutes, skimming any foam that rises.
2. Remove chicken, let it cool slightly, then shred the meat and discard bones. Strain the broth and return it to the pot.
3. Add fish sauce and tomatoes to the broth and simmer for 8-10 minutes until tomatoes soften; mash them slightly and stir in chickpea flour if a slightly thicker body is desired.
4. Meanwhile, soak or blanch the rice noodles according to package directions until just tender; drain and divide among 4 large bowls.
5. Taste the broth and adjust seasoning with a touch more fish sauce or salt; ladle hot broth over the noodles in each bowl.
6. Top each bowl with shredded chicken, crushed peanuts, pickled mustard greens, sesame seeds, scallions, cilantro, and red onion.
7. Serve immediately with lime wedges and chili oil on the side so each diner can customize brightness and heat to taste.

Cook’s Notes

• For an authentic touch, char the tomato halves directly over a flame before adding them to the broth for a smoky depth.
• Pickled mustard greens ( Myanmar: ) are non-negotiable for true Shan flavor; substitute with lightly pickled Chinese sui choy if unavailable.
• Use freshly made rice noodles from an Asian market if possible – they have a delicate chew that dried noodles cannot match.
• Adjust broth intensity by simmering the bones longer, or swap chicken thighs for pork ribs for a richer, traditional variation.
• Add a spoonful of the chili oil at the table to bring the dish to its signature Shan-spicy finish.

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