Mohinga Burmese Food

MOHINGA

Mohinga image

Burmese fish soup, common breakfast dish. Garnishes that go well include cilantro, lime, shredded spring onions, and hard boiled egg halves.

Provided by burma_boy

Categories Clear Soup

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons cooking oil
1 onion (grated)
4 garlic cloves (crushed)
1 inch fresh ginger (grated)
1 teaspoon lemongrass (1 stalk fresh)
1 teaspoon chili powder
1 teaspoon turmeric
50 ounces water
3 ounces fish sauce
2 small onions (quartered)
4 tablespoons rice flour (mixed with a little cold water)
1 lb catfish
1 lb rice noodles

Steps:

Heat oil in saucepan. Add the onion, the garlic, the ginger, the fresh lemon grass (finely chopped or 1 tsp of ground lemon grass), the chili powder, and the turmeric to the oil. Cook on medium until fragrant.
Add water, fish sauce, small onions, and rice flour. Mix well, bring to a boil, and stir thoroughly to remove lumps. Once thickened, reduce to a simmer for ~20 minutes.
Cut fish into chunks, add to the soup, mix, and cook for another 10 minutes.
On the side, boil water and add rice noodles for ~5 minutes, until tender, and drain.
Serve soup on the noodles with garnishes.

Nutrition Facts : Calories 473.6, Fat 12, SaturatedFat 2, Cholesterol 41.6, Sodium 581.7, Carbohydrate 73.5, Fiber 2.4, Sugar 2, Protein 15.4

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