In Burma, depending on where you go, this soup may include galangal or ginger and tamarind or lime juice. My version combines what I like best about the southern Rangoon mohinga and the Rakhine mohinga on the coast.

Recipe by Oxmoor House March 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
1 hr 30 mins
total:
1 hr 35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Sprinkle sugar over oil; cook 1 minute or until sugar melts. Add thinly sliced shallots, stirring to coat. Cook 15 minutes or until golden brown, stirring frequently. Set caramelized shallots aside.

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  • Crush 3 garlic cloves. Cut 2 lemongrass stalks in half lengthwise. Combine crushed garlic, halved lemongrass stalks, 4 cups water, 1 teaspoon turmeric, anchovy paste, and 2 ginger slices in a large Dutch oven. Add fish; bring to boil over high heat. Cover, reduce heat, and simmer 10 minutes or until fish flakes when tested with a fork. Remove fish from pan. Strain broth through a sieve into a large bowl, reserving 4 cups stock, discarding solids.

  • Coarsely chop white portion of remaining 2 lemongrass stalks; reserve green portion for another use. Place chopped lemongrass, remaining 3 garlic cloves, remaining 2 ginger slices, crushed red pepper, and 7 shallots in a food processor; process until a coarse paste forms.

  • Place garbanzo bean flour in skillet; cook over medium heat 2 minutes or until fragrant and slightly darker in color, stirring constantly with a whisk. Pour flour into a small bowl; set aside.

  • Add 1 tablespoon oil to Dutch oven; swirl to coat. Add shallot paste, and cook 2 minutes or until fragrant, stirring occasionally. Return fish to pan; cook 3 minutes, stirring gently to coat with paste. Remove fish mixture from pan; set aside.

  • Add remaining 1/2 teaspoon turmeric, reserved fish stock, fish sauce, and paprika to pan; bring to a boil. Gradually add remaining 3/4 cup water to garbanzo bean flour, stirring with a whisk until smooth. Gradually add flour mixture to boiling stock mixture, stirring constantly with a whisk. Return to a boil. Reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally. Add remaining 3 halved shallots; simmer 10 minutes or until shallots are tender. Add fish mixture; simmer just until hot.

  • Cook noodles in boiling water 2 minutes or until tender; drain. Spoon 1/2 cup noodles into each of 6 bowls. Ladle 1 1/3 cups soup into each bowl, ensuring each serving gets a shallot half. Top each serving with 2 tablespoons caramelized shallots, 1 tablespoon cilantro, and about 1 tablespoon green onions. Serve with lime wedges.

Source

Cooking Light Global Kitchen

Nutrition Facts

448 calories; fat 16.9g; saturated fat 3.3g; mono fat 7.4g; poly fat 4.3g; protein 28g; carbohydrates 47g; fiber 1.5g; cholesterol 84mg; iron 3.1mg; sodium 537mg; calcium 97mg.
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