Quick Shrimp Mohinga
A simplified Burmese fish noodle soup with shrimp, fragrant with garlic and turmeric, served over rice noodles in a silky chickpea broth. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- ½ pound shrimp, peeled and deveined
- 1 can (15 oz) canned chickpeas, drained
- 3 cloves garlic cloves, minced
- ½ teaspoon turmeric powder
- 1.5 tablespoons fish sauce
- 3 cups water
- 4 ounces rice noodles
Instructions
- 1
Bring a large pot of water to a boil over high heat, about 5 minutes — you will see large, rolling bubbles breaking the surface constantly.
- 2
Add the rice noodles to the boiling water and stir immediately with a fork to separate them, then cook for 4 minutes until they bend easily but still have a slight firmness when you bite one.
- 3
Pour the noodles through a colander (or strainer) to drain them completely, then set the colander aside.
- 4
Pour 2 tablespoons of olive oil into a separate large pot and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly of cooked garlic and the garlic turns light golden.
- 6
Sprinkle the turmeric powder into the pot and stir for another 15 seconds until the turmeric is fully mixed with the oil and garlic.
- 7
Pour in the 3 cups of water and bring to a rolling boil over medium-high heat, about 3 minutes, then reduce the heat to medium.
- 8
Add the drained chickpeas and simmer gently for 5 minutes, stirring occasionally, until the broth becomes slightly cloudy and fragrant.
- 9
Add the shrimp to the simmering broth and stir gently for 4 minutes until they turn opaque pink throughout and curl into a tight C-shape.
- 10
Pour in the fish sauce and stir well, then taste the broth and add a pinch more salt or fish sauce if it tastes bland.
- 11
Divide the drained rice noodles between two bowls, then ladle the hot broth and shrimp over the noodles, making sure each bowl gets equal shrimp and chickpeas.
Tools you’ll need
- large pot for boiling
- colander or strainer
- separate large pot for broth
- wooden spoon
- measuring cups and spoons
- two serving bowls
- ladle
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