Mohinga is Myanmar’s beloved fish-and-noodle soup, often eaten for breakfast and flavored with lemongrass, turmeric, and toasted aromatics.
The fish is poached in an aromatic broth, then returned to a thickened soup with silky rice noodles and bright garnishes.
Keep the broth at a gentle simmer so the fish stays tender and the lemongrass flavor remains clean.
Serving Suggestions
Top each bowl with a chickpea fritter, boiled egg, cilantro, lime, and sliced chilies.
Recipe Notes
Banana stem is traditional but optional. White fish such as cod, haddock, or tilapia works well.
Burmese Mohinga
Fragrant Burmese fish and rice noodle soup with lemongrass, turmeric, chickpea fritters, lime, and herbs.
Equipment
- Large stockpot
- Small skillet
- Fine-mesh strainer
- Mixing bowl
- Chef’s knife
Ingredients
Broth
- 1 1/2 lb firm white fish fillets
- 6 cups fish or chicken stock
- 2 count lemongrass stalks bruised
- 1 large onion quartered
- 4 cloves garlic crushed
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 2 tbsp fish sauce
Noodles and Garnishes
- 1 lb rice noodles
- 1/2 cup chickpea flour for fritters
- 1 cup banana stem thinly sliced, optional
- 4 count eggs hard-boiled and halved
- 1/4 cup cilantro chopped
- 2 count limes cut into wedges
Instructions
Poach the Fish:
- Bring the stock, lemongrass, onion, garlic, ginger, and turmeric to a simmer.
- Add the fish and poach for 8 to 10 minutes, until just cooked. Lift out, flake, and strain the broth.
Finish the Soup:
- Return the broth to the pot and stir in the fish sauce and banana stem.
- Simmer for 15 minutes. Prepare the rice noodles according to the package directions.
Serve:
- Divide the noodles among bowls and ladle over the hot broth and flaked fish.
- Top with a chickpea fritter, egg, cilantro, and lime.
Notes
- Cook noodles separately so they do not cloud the broth.
- Add chili flakes at the table for heat.
Nutrition
Calories: 480kcalCarbohydrates: 63gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 175mgSodium: 1180mgFiber: 4gSugar: 5g