20-Min Shrimp Mohinga
Silky chickpea-flour broth loaded with tender shrimp, finished with crispy fried shallots and a squeeze of lime. A streamlined Burmese noodle soup that tastes like you've been simmering it all day.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ¾ lb shrimp, peeled and deveined
- ¼ cup chickpea flour (besan)
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp ginger, minced
- ¼ cup fried shallots
- 1 whole lime (halved for juicing)
Instructions
- 1
Bring 4 cups water to a boil in a large pot over medium-high heat.
- 2
Whisk chickpea flour with 0.5 cup cold water until smooth, then slowly pour into boiling water while stirring constantly to avoid lumps.
- 3
Add ginger, fish sauce, and tamarind paste. Stir and simmer for 5 minutes until the broth turns silky and darkens slightly.
- 4
Add shrimp and cook until they turn pink and curl, about 3 minutes. Taste and adjust seasoning with salt or fish sauce.
- 5
Divide noodles or rice between bowls, pour broth and shrimp over top, and scatter fried shallots on each.
- 6
Squeeze lime wedge over the bowl and serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- whisk
- wooden spoon
- bowls (2)
- cutting board
- chef's knife
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