Mohinga (Fish Noodle Soup) - Shellfish Free

Ingredients

• about 225 g Rice Noodles
• 2 tbsp Fish Sauce
• 1/4 cup Chickpea Flour
• 1 tbsp Rice Flour
• 2 stalks Lemongrass
• 5.08 cm Ginger
• 4 cloves Garlic
• 1 medium Onion
• 1 tsp Turmeric Powder
• 1/2 tsp Paprika
• 1 cup Banana Stems (thinly sliced)
• 2 Hard Boiled Eggs
• 4 Lime Wedges
• 2 tbsp Cilantro
• 2 tbsp Fried Garlic
• 2 tbsp Vegetable Oil
• 8 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak rice noodles in warm water until softened.
2. 2In a large pot, heat vegetable oil over medium heat. Add chopped onion, garlic, and ginger and sauté until fragrant.
3. 3Add turmeric powder and paprika, and cook for another minute.
4. 4Stir in chickpea flour and rice flour to create a roux.
5. 5Slowly pour in water, stirring constantly to avoid lumps.
6. 6Add fish sauce and lemongrass stalks. Bring to a boil, then reduce heat and simmer for 30 minutes.
7. 7Add sliced banana stems and simmer for another 15 minutes. Remove lemongrass stalks.
8. 8Serve hot with rice noodles, hard-boiled eggs, lime wedges, cilantro, and fried garlic.

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