Mohinga (Burmese fish soup)
- April 2020
- Serves 6
- Hands on time 30 min, simmering time 45 min
For delicious. reader Thuzar Kyi, this Burmese fish soup is the dish that reminds her most of her mother.
She says: ”When it comes to home-cooked comfort food, mohinga tops my list. It’s considered the national dish of Myanmar and every Burmese cook has a recipe for it passed down from their mother. In Burma, mohinga is traditionally made with catfish, which wasn’t easy to get in the UK in the 1980s. My mother’s alternative was tinned mackerel, and that’s how I prefer my mohinga.”
- 21.5g (5.5g saturated)
- 68.5g (5.2g sugars)
Make to the end of step 7 up to a few hours before serving, then gently reheat and complete the recipe.
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