Here is a fantastic and doable recipe for Mohinga. Don’t let the fish stock scare you away from this recipe, since lemongrass, turmeric, ginger and shallot all come together to make this soup so flavorful and not fishy at all.
I have noticed that my taste palate has definitely changed through my travels, the sophisticated mixture of spices and herbs found in Asian cuisines have definitely made me crave strong flavors wherever I go. That is not limited to my taste buds. The constant attack of my senses from the noise, smells, sights and personalities definitely make you wanting more.
Start your own experience of color and variety you can taste in your bowl with Mohinga!
Picture taken from the meemalee website.