Mohinga (Burmese Fish Noodle Soup)

Ingredients

• 1 lb Rice Noodles
• 1 lb Catfish fillets
• 6 medium Shallots
• 6 cloves Garlic
• 2 inch Ginger
• 2 stalks Lemongrass
• 2 tsp Turmeric Powder
• 1/2 cup Chickpea Flour
• 2 tbsp Fish Sauce
• 1 cup Banana Stem (or celery)
• 6 wedges Lime wedges
• 3 halved Hard-boiled Eggs
• 1/4 cup Cilantro
• 1/4 cup Red Onion
• 2 tbsp Crispy Fried Garlic
• 2 tbsp Oil

Instructions

1. 1Prepare the broth: In a large pot, heat oil over medium heat. Add shallots, garlic, ginger, and lemongrass and sauté until fragrant.
2. 2Add turmeric powder and fish fillets. Cook until the fish is lightly browned.
3. 3Pour in 8 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes to create the broth.
4. 4Remove the fish from the pot. Let it cool slightly, then flake the fish meat from the bones and skin. Discard the bones and skin. Set aside the flaked fish.
5. 5Strain the broth through a fine-mesh sieve to remove solids. Return the broth to the pot.
6. 6Thicken the soup: In a small bowl, whisk together chickpea flour with 1/2 cup of water until smooth. Gradually pour the chickpea flour mixture into the broth, stirring constantly to prevent lumps.
7. 7Add the sliced banana stem or celery to the broth. Simmer for another 15 minutes, stirring occasionally, until the soup thickens slightly.
8. 8Add the flaked fish back into the soup. Season with fish sauce to taste.
9. 9Prepare the rice noodles according to package instructions.
10. 10Serve the Mohinga: Divide the rice noodles among bowls. Ladle the hot soup over the noodles. Garnish with hard-boiled egg halves, cilantro, red onion, crispy fried garlic, and a squeeze of lime juice.

Substitutions

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