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Cozy Burmese Mohinga Fish Noodle Soup

Burmese Mohinga Fish Noodle Soup - featured image
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A comforting and flavorful Burmese fish noodle soup featuring a rich, tangy broth with lemongrass and ginger, thickened with chickpea flour and served over delicate rice vermicelli noodles.

Ingredients

Scale
  • 500g (1.1 lbs) white fish fillets (like catfish or tilapia), skin removed
  • 1 stalk lemongrass, bruised and chopped
  • 2-inch piece fresh ginger, sliced thin
  • 4 cups (1 liter) water or fish stock
  • 2 tablespoons fish sauce (recommend Red Boat for authentic flavor)
  • 1 teaspoon turmeric powder
  • 1 tablespoon chickpea (gram) flour
  • 200g (7 oz) rice vermicelli noodles, soaked or cooked as package directs
  • 2 hard-boiled eggs, halved (optional)
  • 1 small onion, finely sliced
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili powder or to taste (optional)
  • Fresh coriander leaves (for garnish)
  • Thinly sliced spring onions (for garnish)
  • Fried crispy onions or garlic (for garnish)
  • Fresh lime wedges (for garnish)
  • Optional: sliced banana stem or pickled mustard greens (for traditional flair)

Instructions

  1. Prepare the Broth (15 minutes): In a large pot, add water or fish stock, lemongrass, sliced ginger, and turmeric powder. Bring to a gentle boil over medium heat.
  2. Add the Fish (10 minutes): Reduce heat to low and add fish fillets. Poach gently until fish is opaque and flakes easily, about 8-10 minutes. Remove fish with a slotted spoon and set aside to cool.
  3. Shred the Fish: Flake the cooled fish into bite-sized pieces, removing any bones. Set aside.
  4. Make the Chickpea Flour Slurry: Whisk chickpea flour with ½ cup (120 ml) cold water until smooth. Slowly pour into simmering broth while stirring continuously to avoid lumps. Let broth thicken for 3-5 minutes.
  5. Sauté Aromatics (5 minutes): Heat vegetable oil in a small pan over medium heat. Add minced garlic and sliced onions, cooking until translucent and fragrant. Add chili powder if using, stir for 30 seconds.
  6. Combine & Simmer (5 minutes): Pour sautéed aromatics into broth. Add fish sauce and simmer gently for 5 more minutes.
  7. Prepare Noodles: Soak or cook rice vermicelli noodles according to package instructions. Drain and divide into serving bowls.
  8. Assemble: Ladle hot broth over noodles, ensuring each bowl has fish flakes. Top with halved hard-boiled eggs, fresh coriander, spring onions, fried crispy onions, and a squeeze of lime.

Notes

Use fresh fish for best flavor. Bruise lemongrass to release more aroma. Stir chickpea flour slurry constantly to avoid lumps. Keep broth at a gentle simmer to maintain clarity. Store noodles and broth separately if making ahead to prevent sogginess.

Nutrition

Keywords: mohinga, Burmese fish noodle soup, fish soup, rice vermicelli, lemongrass soup, easy Burmese recipe, comforting soup, gluten-free soup

Find it online: https://goldensimmer.com/cozy-burmese-mohinga-fish-noodle-soup-recipe-easy-homemade-guide/