Burmese Coconut Fish Noodle Soup
Mohinga is a popular Burmese fish noodle soup, considered the national dish of Myanmar. It's typically a hearty breakfast dish, but can be found at any time of day. The soup features a rich, flavorful broth, often made with catfish or other fish, and is served with rice vermicelli noodles.
Ingredients
450 g white fish, cut into pieces
400 mL coconut milk (1 can)
950 mL fish or vegetable broth
225 g rice noodles (thin)
4 cloves garlic (minced, plus extra for frying)
15 g ginger (grated)
30 mL fish sauce
15 mL lime juice (freshly squeezed)
Fresh coriander (for garnish)
Fresh spring onions (sliced, for garnish)
Salt and pepper (to taste)
Method
1. Prepare the Broth
Sauté Aromatics: In a large pot, heat a little vegetable oil over medium heat. Add minced garlic and grated ginger. Sauté for about 2 minutes until fragrant.
Add Broth: Pour in fish or vegetable broth and bring to a simmer.
2. Cook the Fish
Add Fish: Add the fish pieces to the simmering broth. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily.
Stir in Coconut Milk: Add coconut milk and fish sauce. Let simmer for another 5 minutes. Season with salt and pepper to taste.
3. Prepare the Noodles
Cook Rice Noodles: While the broth is simmering, cook rice noodles according to package instructions. Drain and set aside.
4. Fry Garlic
Fry Garlic: In a small pan, heat vegetable oil over medium heat. Add extra minced garlic and fry until golden brown and crispy. Remove and drain on paper towels.
5. Serve
Assemble the Soup: In bowls, place a portion of rice noodles. Ladle the coconut fish broth over the noodles.
Garnish: Top with crispy garlic, fresh coriander, and sliced spring onion. Drizzle with lime juice.
Variations: Add other vegetables like bok choy or bean sprouts for extra texture.