Laotian Catfish Soup

Name: Laotian Catfish Soup
Total time: 25 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1 1/2 pounds catfish fillets; 12 garlic cloves, peeled and finely chopped; 3 to 4 Thai chilies, seeded and finely chopped; 3 (double) fresh makrut lime leaves, stem and main vein removed, finely chopped; 1 4-inch piece fresh lemongrass, thinly sliced; 2 shallots, peeled and finely chopped; 2 tablespoons peanut or vegetable oil; 1 quart chicken broth or water; 2 tablespoons fresh lime juice; 2 1/4-inch-thick slices peeled galangal (fresh or frozen), optional; 1/4 cup smooth peanut butter; 1 can (about 14 ounces) unsweetened coconut milk; 6 tablespoons Thai or Vietnamese fish sauce; 2 tablespoons finely chopped fresh basil leaves; 2 tablespoons finely chopped fresh cilantro; Cooked jasmine rice (optional)

By Julia Reed

Updated June 4, 2020

Total Time: 25 minutes
Rating: 5(40)
Comments: Read comments

Featured in: FOOD; Cat Fight

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Ingredients

Yield:4 to 6 servings

1½pounds catfish fillets
12garlic cloves, peeled and finely chopped
3 to 4Thai chilies, seeded and finely chopped
3(double) fresh makrut lime leaves, stem and main vein removed, finely chopped
14-inch piece fresh lemongrass, thinly sliced
2shallots, peeled and finely chopped
2tablespoons peanut or vegetable oil
1quart chicken broth or water
2tablespoons fresh lime juice
2¼-inch-thick slices peeled galangal (fresh or frozen), optional
¼cup smooth peanut butter
1can (about 14 ounces) unsweetened coconut milk
6tablespoons Thai or Vietnamese fish sauce
2tablespoons finely chopped fresh basil leaves
2tablespoons finely chopped fresh cilantro
Cooked jasmine rice (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Cut the catfish fillets into strips about 1 inch long by ½ inch wide, place on a plate, cover with plastic wrap and refrigerate.
Step 2
Sautè the garlic, chilies, lime leaves, lemongrass and shallots in the oil in a deep skillet over medium heat until very fragrant, about 5 minutes. Add the chicken broth or water, the lime juice and the galangal if you're using it and heat the mixture to a slow simmer.
Step 3
Whisk the peanut butter and 2 tablespoons of the coconut milk in a small bowl until blended and then whisk it into the garlic mixture. Stir in the fish and remaining coconut milk and simmer gently until the fish layers separate when prodded with a fork, about 2 minutes. Stir in fish sauce, basil and cilantro and simmer 2 minutes. Serve immediately, with rice if desired.

Tip

Thai chilies, makrut lime leaves, lemongrass, galangal and fish sauce are available at Bangkok Center Grocery, 104 Mosco Street (between Mott and Mulberry Streets), 212-349-1979.

Ratings

5 out of 5

40 user ratings

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Comments

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Note!1 year ago

A bit bland for my taste! An exciting new way to cook catfish though.

Vtle1 year ago

This turned out to be really delicious, my partner loved it! Substituted galangal with ginger and lemongrass with extra lime juice. Made a slight modification by adding 2 tablespoons of my favorite curry powder after whisking in the coconut milk for a creamy curry vermicelli noodle soup. Garnished with cilantro and crushed roasted peanuts. Peanut butter should not be the dominating flavor, as you're just deepening the coconut milk.

Ron Nemirow3 years ago

Made as written except Safeway didn’t have lemongrass & so substituted Meyer lemon zest. I liked it but my wife, who eats fried catfish all the time, found the catfish off putting for some mysterious reason

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