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Comforting Burmese Mohinga Soup Recipe Easy Authentic Fish Noodle Delight

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A comforting and authentic Burmese Mohinga soup featuring a rich fish broth with lemongrass, ginger, and aromatic spices, served with soft rice noodles and garnishes. This easy recipe delivers a warm, flavorful bowl perfect for any occasion.

Ingredients

Scale
  • 1 lb (450 g) fresh river fish or catfish fillets, deboned and skin removed
  • 6 cups (1.4 liters) water or fish stock
  • 2 fresh lemongrass stalks, bruised
  • 2-inch piece ginger, peeled and sliced
  • 4 garlic cloves, minced
  • 3 medium shallots, thinly sliced
  • 1 tsp turmeric powder
  • 3 tbsp fish sauce
  • 1 tsp chili powder or flakes (adjust to taste)
  • 1/4 cup (35 g) toasted chickpea flour (besan)
  • 6 oz (170 g) thin rice vermicelli noodles, soaked and drained
  • 2 hard-boiled eggs, halved (optional)
  • A handful fresh cilantro leaves
  • 2 scallion stalks, thinly sliced
  • Fried crispy onions or garlic chips (optional)
  • Lime wedges

Instructions

  1. In a large stockpot, add water or fish stock along with bruised lemongrass stalks, sliced ginger, and shallots. Bring to a gentle boil over medium-high heat (about 10 minutes) to infuse the broth with aromatic flavors.
  2. Lower heat to medium and add deboned fish fillets. Simmer gently for 10-12 minutes until fish is cooked through and flakes easily. Avoid boiling to keep broth clear.
  3. Using a slotted spoon, remove fish from pot and place on a plate. Flake into small pieces with a fork, discarding any bones. Set aside.
  4. In a small bowl, whisk toasted chickpea flour with about 1 cup (240 ml) water until smooth and lump-free to create a slurry.
  5. Slowly pour chickpea flour slurry into simmering broth, stirring constantly with a wooden spoon or whisk to prevent lumps. Simmer for another 5-7 minutes until broth thickens slightly and turns golden.
  6. Stir in turmeric powder, fish sauce, minced garlic, and chili powder. Taste and adjust seasoning as desired.
  7. Meanwhile, soak rice vermicelli noodles in warm water for 5-7 minutes until soft but still slightly firm. Drain and set aside.
  8. Divide soaked noodles into serving bowls. Ladle hot Mohinga broth over noodles, including plenty of fish flakes in each bowl.
  9. Garnish with halved hard-boiled eggs, fresh cilantro, scallions, and crispy fried onions or garlic chips if using. Serve with lime wedges on the side.
  10. Enjoy immediately while hot, squeezing fresh lime juice over the soup to brighten flavors.

Notes

Toast chickpea flour lightly in a dry pan before using to deepen flavor and improve thickening. Keep heat gentle after adding chickpea flour slurry to avoid lumps or burning. Prepare garnishes ahead to streamline serving. If broth is too thick, stir in warm water to loosen. Use fresh river fish for best flavor; firm white fish like tilapia or cod can be substituted. For vegan version, replace fish with vegetable broth and fish sauce with soy sauce or tamari.

Nutrition

Keywords: Burmese Mohinga, fish noodle soup, authentic Burmese recipe, easy Mohinga soup, fish broth soup, rice vermicelli, comfort food, Asian soup recipe

Find it online: https://flurpchef.com/comforting-burmese-mohinga-soup-recipe-easy-authentic-fish-noodle-delight/