Creado con IA
Spicy Mohyngia Soup
45 min 388 kcal por ración Media
Ingredientes
4 Raciones
- rice noodles200 g
- catfish fillets300 g
- fish broth1 liter
- fish sauce2 tablespoons
- shrimp paste1 tablespoon
- garlic2 cloves
- ginger1 tablespoon
- red chilies2 pieces
- turmeric powder1 tablespoon
- banana stem100 g
- chickpea flour100 g
- lime1 piece
- cilantro50 g
Preparación
- 1
Cook the rice noodles according to the package instructions. Drain and set aside.
- 2
In a large pot, bring the fish broth to a boil.
- 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
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
Add the paste to the boiling broth and stir well.
- 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
Flake the cooked catfish and add it back to the soup.
- 8
Simmer the soup for another 5 minutes to allow the flavors to meld.
- 9
Serve the soup hot, garnished with chopped cilantro and lime wedges on the side.
