Mohingha (Burmese Fish Noodle Soup)
Ingrédients
- 5 tsp sunflower oil
- 10 garlic cloves
- 30 ml lemonade
- 70 g Mohingha soup powder
- ⅞ cups boiling water
- 100 g jalapeno peppers, diced
- 2 tbsp ketchup
- 60 g instant rice vermicelli
Instructions
1. In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes.
2. In a small bowl, mix boiling water, diced jalapeño peppers, and ketchup for 5 minutes.
3. Combine both mixtures, and continue mixing for 2 ½ minutes.
4. Add rice vermicelli to the bowl; cover it and wait for 10 minutes.
5. Top it with toppings as desired.
