Keto Mohinga (Burmese Fish Noodle Soup)

Ingredients

• 1 lb Catfish Fillets
• 6 cups Fish Broth
• 1 large Onion
• 5 cloves Garlic
• 2 inch Ginger
• 2 stalks Lemongrass
• 1 tsp Turmeric Powder
• 2 tbsp Fish Sauce
• 1 tbsp Coconut Aminos
• 8 oz Kelp Noodles
• 2 tbsp Lime Juice
• to taste Cilantro
• 2 Hard-Boiled Eggs

Instructions

1. 1Prepare a large heavy-bottomed pot. Add the 6 cups of fish broth, 1 large onion cut into 1/2-inch cubes, 5 cloves of garlic finely minced, 2 inches of ginger peeled and grated, 2 stalks of lemongrass trimmed and bruised, and 1 tsp of turmeric powder. Stir to combine.
2. 2Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. This will allow the flavors to meld together.
3. 3Carefully add the 1 lb of catfish fillets to the simmering broth. Cover the pot and continue to cook for about 10 minutes, or until the catfish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. 4Gently remove the cooked catfish fillets from the pot using a slotted spoon and place them on a clean plate. Once cool enough to handle, flake the fish meat into bite-sized pieces. Return the flaked catfish back into the pot.
5. 5Stir in the 2 tbsp of fish sauce and 1 tbsp of coconut aminos into the pot. Mix well to distribute the seasonings throughout the broth.
6. 6Add the 8 oz of kelp noodles to the pot. Increase the heat to medium and cook for 2-3 minutes, stirring occasionally, until the kelp noodles are heated through.
7. 7Remove the pot from the heat. Stir in the 2 tbsp of lime juice. Taste the broth and add more lime juice if desired.
8. 8Ladle the hot soup into serving bowls. Garnish each bowl with fresh cilantro and slices from the 2 hard-boiled eggs.

Substitutions

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