Soup

Mohinga

Name: Mohinga
Total time: 70 min
Yield: serves 4
Ingredients: 80 g Chickpea flour; 2 Onion; 4 cloves Garlic; 1 piece Ginger; 2 stalks Lemongrass; 1 tsp Turmeric; 600 g White fish fillet; 1 tbsp Tamarind; 1 Chili pepper; 300 g Rice noodles; 2 (hard-boiled) Egg; 1 bunch Fresh cilantro; 2 Lime; 3 tbsp Olive oil

Preparation time: 1 h 10
Servings: serves 4

Ingredients

serves 4

Chickpea flour — to buy80 g
Onion — to buy2
Garlic — to buy4 cloves
Ginger — to buy1 piece
Lemongrass — to buy2 stalks
Turmeric — to buy1 tsp
White fish fillet — to buy600 g
Tamarind — to buy1 tbsp
Chili pepper — to buy1
Rice noodles — to buy300 g
Egg — to buy2 (hard-boiled)
Fresh cilantro — to buy1 bunch
Lime — to buy2
Olive oil — to buy3 tbsp

Preparation

Soak the chickpea flour in a little cold water to make a smooth paste, it will thicken the soup.
Heat the oil in a large pot and sauté the onion, garlic and ginger for 5 minutes until fragrant.
Add the crushed lemongrass and turmeric, cook for 1 more minute.
Add the fish and cover with water or stock, simmer for 20 minutes until the fish flakes easily.
Remove the fish, flake it and return it to the pot with the thinned chickpea paste to thicken the broth, simmer for another 15 minutes, stirring.
Add a touch of tamarind and chili, adjust the seasoning.
Cook the rice noodles separately according to the package, divide them into bowls and pour the hot broth over them.
Serve garnished with hard-boiled egg, fresh coriander and lime wedges, it is the Burmese national dish eaten at any hour.