Spicy Mohyngia Soup

Instructions

1. 1

   Cook the rice noodles according to the package instructions. Drain and set aside.

2. 2

   In a large pot, bring the fish broth to a boil.

3. 3

   Add the catfish fillets to the boiling broth and cook until the fish is tender and flakes easily, about 10 minutes. Remove the fish and set aside.

4. 4

   In a small bowl, mix the fish sauce, shrimp paste, minced garlic, minced ginger, chopped red chilies, and turmeric powder to form a paste.

5. 5

   Add the paste to the boiling broth and stir well.

6. 6

   Add the sliced banana stem and chickpea flour to the broth. Stir continuously to avoid lumps and cook for about 5 minutes until the soup thickens.

7. 7

   Flake the cooked catfish and add it back to the soup.

8. 8

   Simmer the soup for another 5 minutes to allow the flavors to meld.

9. 9

   Serve the soup hot, garnished with chopped cilantro and lime wedges on the side.

10. 10

    Add the cooked rice noodles to individual bowls and ladle the hot soup over the noodles. Enjoy your Spicy Mohyngia Soup!