Mohinga (Burmese Fish Noodle Soup)

Ingredients

• 8 oz Rice noodles
• 6 cups Fish broth
• 1 can Coconut milk
• 2 tbsp Fish sauce
• 1 inch Ginger
• 2 stalks Lemongrass
• 1 medium Onion
• 4 cloves Garlic
• 1 tsp Turmeric powder
• 2 tbsp Chickpea flour
• 2 Hard-boiled eggs
• 2 tbsp Cilantro
• 4 Lime wedges

Instructions

1. 1Prepare the aromatics: Peel and thinly slice the 1 inch of ginger. Trim the ends off the 2 stalks of lemongrass and lightly bruise them with the back of a knife to release their flavor. Peel and roughly chop the 1 medium onion. Peel and mince the 4 cloves of garlic.
2. 2In a large heavy-bottomed pot (at least 6-quart capacity), combine the 6 cups of fish broth, 1 can of coconut milk, 2 tbsp of fish sauce, the prepared ginger, lemongrass, onion, garlic, and 1 tsp of turmeric powder. Bring the mixture to a rolling boil over medium-high heat (the liquid will reach 212°F / 100°C), then reduce the heat to low (to maintain a gentle simmer at approximately 175-200°F / 80-95°C) and cook for 30 minutes, allowing the flavors to meld.
3. 3While the soup simmers, prepare the chickpea flour slurry: Carefully ladle about 1/4 cup of the hot broth from the pot into a small bowl. Whisk in the 2 tbsp of chickpea flour until a smooth, lump-free slurry forms. Pour this slurry back into the pot with the simmering broth, stirring constantly, and continue to simmer on low heat for another 5 minutes, stirring occasionally, until the soup slightly thickens and coats the back of a spoon.
4. 4Cook the rice noodles: Bring a large pot of water (at least 2 quarts) to a rolling boil over high heat (the water will reach 212°F / 100°C). Add the 8 oz of rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them briefly with cold water to prevent sticking.
5. 5Prepare the garnishes and serve: Carefully slice the 2 hard-boiled eggs in half lengthwise. Roughly chop the 2 tbsp of cilantro. Divide the cooked rice noodles evenly among four serving bowls. Ladle the hot Mohinga soup over the noodles in each bowl, then garnish each serving with half of a hard-boiled egg, a sprinkle of the chopped 2 tbsp of cilantro, and one of the 4 lime wedges. Serve immediately.

Substitutions

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