Mohinga

Burmese fish soup, common breakfast dish. Garnishes that go well include cilantro, lime, shredded spring onions, and hard boiled egg halves.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3  tablespoons  cooking oil
• 1  onion (grated)
• 4  garlic cloves (crushed)
• 1  inch fresh ginger (grated)
• 1  teaspoon lemongrass (1 stalk fresh)
• 1  teaspoon chili powder
• 1  teaspoon turmeric
• 50  ounces water
• 3  ounces fish sauce
• 2  small onions (quartered)
• 4  tablespoons  rice flour (mixed with a little cold water)
• 1  lb  catfish
• 1  lb  rice noodles

Directions

1. Heat oil in saucepan. Add the onion, the garlic, the ginger, the fresh lemon grass (finely chopped or 1 tsp of ground lemon grass), the chili powder, and the turmeric to the oil. Cook on medium until fragrant.
2. Add water, fish sauce, small onions, and rice flour. Mix well, bring to a boil, and stir thoroughly to remove lumps. Once thickened, reduce to a simmer for ~20 minutes.
3. Cut fish into chunks, add to the soup, mix, and cook for another 10 minutes.
4. On the side, boil water and add rice noodles for ~5 minutes, until tender, and drain.
5. Serve soup on the noodles with garnishes.