Mohinga recipe

A flavorful Burmese fish soup to warm your soul.

60 minmedium12 ingredients

Ingredients

• 500 g catfish
• 200 g rice noodles
• 1 onion
• 3 garlic
• 20 g ginger
• 1 lemongrass
• 3 tbsp fish sauce
• 1 tsp turmeric powder
• 20 g coriander leaves
• 1 lime
• 1 tsp chili powder
• 1500 ml water

How to make Mohinga

1. Chop 1 onion, mince 2 garlic cloves, and grate 1 teaspoon of ginger before starting.
2. In a pot, bring 1.5 liters of water to a boil over high heat, then add 500 g of catfish.
3. Cook the fish for about 10 minutes until it’s fully cooked and tender.
4. Remove the catfish from the pot and set it aside, keeping the broth simmering gently.
5. Flake the catfish into pieces and set aside for later use.
6. In a separate pan, heat 2 tablespoons of oil over medium heat until hot.
7. Sauté the chopped onion, minced garlic, diced ginger, and chopped lemongrass for about 5 minutes until fragrant.
8. Add the sautéed mixture to the simmering broth, along with 2 tablespoons of fish sauce and 1 teaspoon of turmeric powder, stirring well.
9. Meanwhile, cook 200 g of rice noodles according to package instructions, then drain them.
10. Serve the soup over the noodles, topped with flaked catfish, a few coriander leaves, and a wedge of lime.

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