Mohinga Fish Soup


This dish was inspired by the Burmese fish noodle soup. Carrot noodles have replaced the rice noodles. The carrots give the soup a natural sweetness contrasting the tangy lime. If a spiralizer is unavailable, the carrot can be cut into julienne strips. The store cupboard staple of tinned sardines (salt free) makes this an easy and nutritious dish.

Recipe (salt free, oil free):
Serves 2,
Sardines in spring water tin, drained – 120g
Onion finely sliced – 1
Sugar snap peas halved – 8
Carrot – 1
Rice flour – 1tbsp
Garlic clove crushed – 1
Ginger minced – 1tbsp
Lime juice – 1tbsp
Paprika – 1/2tbsp
Almond milk – 450ml
Fresh coriander chopped – 2tbsp

Make carrot noodles using a spiralizer. Dry saute the onions with a splash of water to prevent sticking. Once the onions are soft, add the ginger, garlic, paprika, rice flour and lime juice. Mix well. Add the sardines and stir to break them into chunks. Pour in the almond milk and bring to a boil. Add the carrot noodles. Lower the heat and simmer for 15 minutes. Add the sugar snap peas and cook for a further 5 minutes. Garnish with the fresh coriander.

Original recipe:
Mohinga by The Rangoon Sisters

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