Foodbe
burmese mohinga lemongrass soup
👨🍳 Chefy Tip: Crush lemongrass with the back of a knife — releases more essential oils than slicing. Remove the stalks before serving. Nobody wants to bite one.
Serves
4
Prep
15 min
Cook
35 min
Difficulty
Medium
Cost
Moderate
Calories
320
Carbs
45g
Protein
24g
Fat
7g
Flavor Profile
🐟 Savory and umami-rich from fresh fish broth
🍋 Bright and citrusy with lemongrass and lime
🌶️ Mildly spiced with a warming heat
🧅 Aromatic and deep with shallots and garlic
🥜 Slightly nutty from toasted chickpea flour
Ingredients
🐟 8 oz white fish fillet (tilapia or catfish), chopped
🍜 6 oz rice noodles, cooked
🧄 3 cloves garlic, minced
🧅 2 shallots, thinly sliced
🛢️ 1 tbsp vegetable oil
🍋 2 stalks lemongrass, smashed
🌶️ 1/2 tsp turmeric
🧂 1 tsp fish sauce
🥣 1 tbsp chickpea flour, toasted
🥄 4 cups fish or vegetable broth
🍋 Juice of 1 lime
🌿 1/4 cup fresh cilantro, chopped
Shop ingredientsInstructions
01
Heat vegetable oil in a pot over medium heat.
02
Sauté shallots, garlic, and lemongrass until fragrant.
03
Stir in turmeric and chickpea flour, cooking for 1 minute.
04
Add the broth and bring to a simmer.
05
Gently add the fish and cook for 10 minutes until tender.
06
Stir in fish sauce and lime juice, adjusting seasoning as needed.
07
Serve over rice noodles and garnish with cilantro and crispy shallots.
🧬 Food Science
Mohinga is often eaten for breakfast in Myanmar, showcasing the country's love for bold, savory morning meals. Lemongrass contains compounds that support digestion and help reduce inflammation.
Pair It
🥂 A chilled jasmine tea or a light lager complements the flavors.
🍽️ Pair with pickled vegetables for a tangy contrast, or serve with crispy lentil fritters.