Burmese Mohinga

local_grocery_store Ingredients

• 1 lb catfish fillets, cut into chunks
• 2 stalks lemongrass, bruised
• 1-inch piece ginger, sliced
• 1 tsp turmeric, ground
• 1/2 cup chickpea flour

restaurant_menu Method

1. 1.In a large pot, combine the fish, lemongrass, ginger, and turmeric with 8 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. 2.Remove the fish and set aside. Strain the broth and return it to the pot. Whisk in the chickpea flour and bring to a boil, stirring constantly.
3. 3.Add the fish back to the pot and simmer for 10 minutes, until the soup has thickened. Serve over rice noodles with toppings of your choice.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, omit the fish and use vegetable broth instead. You can also add fried tofu for protein.
• chevron_rightBanana stem can be hard to find, but it adds a nice crunch to the soup. If you can't find it, try using sliced celery instead.