Mohinga (Hot  Fish  Soup )  
Ingredients: Serves 4-8 
 3 tbsp cooking oil 
 1 Onion, grated 
 4 Garlic Cloves, crushed 
 1-inch/2.5cm freshly grated Root Ginger
 1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
 1 teasp Chilli Powder 
 1 teasp Turmeric
 50fl.oz./ 1.5L Water
 3fl.oz/90ml. Fish Sauce (NamPla)(or more to taste)
 2 Small Onions, quartered 
 4 tbsp Rice Flour mixed with a little cold water
 1 lb/ 450g/ Catfish or any firm fish
 1 lb/450g Fine Rice Noodles
 2 Hard Boiled Eggs, quartered
 Shredded Spring Onions
 Shredded Green Beans (raw or cooked)
 Slices of Fried Gourd or Squash
 Fresh Coriander Leaves
1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder
and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.
2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the
boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the 
heat and simmer for 20 minutes.
3. Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10
4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 
minutes or until tender. Drain well.
5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot
with the garnishes served in separate dishes and allow diners to add whichever of the garnishes 
they like to their own bowl of soup.

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