Steamed Burmese Mohinga with Lemongrass Broth
A traditional Burmese fish noodle soup featuring a fragrant lemongrass and turmeric broth with tender rice noodles and crispy fritters. This asian-inspired soups ready in about 50 minutes pairs catfish fillets, bruised and chopped lemongrass stalks, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz catfish fillets
- 2, bruised and chopped lemongrass stalks
- 1 tsp turmeric powder
- 1 inch piece, sliced thin ginger
- 4, minced garlic cloves
- 1 medium, sliced onion
- 2 tbsp fish sauce
- 6 oz, soaked and drained rice noodles
- 1/4 cup chickpea flour
- 3 tbsp vegetable oil
- 6 cups water
- for serving lime wedges
- 1/4 cup chopped fresh cilantro
- 2 tbsp fried garlic
- 2, halved boiled eggs
Instructions
- Step 1: In a large pot, combine 6 cups water, 2 bruised and chopped lemongrass stalks, 1 tsp turmeric powder, 1 inch sliced ginger, and 1 medium sliced onion. Bring to a boil, then reduce heat and simmer for 20 minutes until fragrant and flavorful.
- Step 2: Add 8 oz catfish fillets to the broth and poach gently for 7 minutes until cooked through. Remove fish and set aside; strain broth to remove solids and return clear broth to pot.
- Step 3: While broth simmers, mix 1/4 cup chickpea flour with 3 tbsp vegetable oil and 4 minced garlic cloves to form a batter. Spoon small dollops into hot oil and fry over medium heat for 3-4 minutes until golden and crispy; drain on paper towels.
- Step 4: Flake the cooked catfish into bite-sized pieces and return to broth along with 2 tbsp fish sauce. Heat through for 3 minutes.
- Step 5: To serve, divide 6 oz soaked and drained rice noodles into bowls, ladle hot broth with catfish over noodles, and top with crispy chickpea fritters, 1/4 cup chopped fresh cilantro, 2 tbsp fried garlic, and 2 halved boiled eggs. Offer lime wedges for squeezing to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Burmese Mohinga with Lemongrass Broth take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Burmese Mohinga with Lemongrass Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep catfish fillets from drying out.
Can I substitute ingredients in Steamed Burmese Mohinga with Lemongrass Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Burmese Mohinga with Lemongrass Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Burmese Mohinga with Lemongrass Broth?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
