This comforting noodle soup is enriched with layers upon layers of unique flavors. They will tickle all your taste buds, transforming those dull summer days into exciting occasions. Those get-togethers are about to get more memorable with this mohinga soup. No chef worth their salt should pass up this recipe because it is the signature dish in Thailand. Despite the complex ingredients involved in the making of this recipe, we strongly believe that it doesn’t require a strong grasp of the pantry and can be cooked to perfection by novice chefs. When the ingredients begin to come together, they fill the room with an intense aroma, making your effort worth the hard work.
Packing this for your kid’s lunch? Make sure you pack them in an insulated snacks box for kids or in your kids lunch box.
Health benefits
We strongly recommend fish to individuals who want to gain muscle mass and lose weight. The Mohinga is a powerful recipe which brings out all important ingredients in what you could call a ‘super food’.
Ingredients
peanut oil: 1/2 cup
Turmeric powder: 1 1/2 tbsp
red onion, sliced and diced: 1/2
white part of lemongrass, sliced and diced: 1
piece of ginger: 3 cm
cloves of garlic, sliced: 2
sweet paprika: 1 tbsp
shrimp paste: 2 tbsp
chickpeas, crushed and cooked: 4 tbsp
grams of toasted rice powder: 85
fish sauce: 4 tbsp
red shallots, peeled: 3
hardboiled eggs: 2
cup of boiled banana trunk: 1/2
cups of cooked vermicelli noodles: 3
leaves of coriander: 4
snake beans, sliced: 4
whole catfish, cleaned
lemongrass stalk: 2
gloves garlic: 2
liters of water: 2
How To Make Mohinga
- To prepare the broth, add the lemongrass, catfish, water, garlic and turmeric to a large skillet.
- Bring the mixture to a boil over high heat and remove any impurities that float to the surface.
- Reduce the heat to low settings and simmer the ingredients for20 minutes.
- Strain the broth using a suitable filter.
- Remove the meat from the bones.
- Set aside the broth and meat
- Make a paste of mortal, pestle, lemongrass, red shallots, garlic, ginger and chillis. Set aside.
- In a skillet, heat the oil over low medium heat and stir in turmeric.
- Stir in onion, lemongrass, ginger and garlic. Cook for 6 minutes.
- Return the broth over medium head.
- Stir in crushed chickpeas, rice and fish sauce.
- Season with salt and black pepper.
- Summer for about 30 minutes.
- Cook the vermicelli noodles according to instructions.
- Pour the broth over the noodles.
- Garnish with coriander and chilli flakes.
Trivia
Did you know that none of the food is baked in Thailand? Most households in Thailand don’t have an oven and make do with a stove.