Catfish Soup


  • 1 pound US farm-raised catfish fillets, cut into 1-inch pieces
  • ¼ cup freshly squeezed lime juice
  • ¼ cup fish sauce
  • 1 habanero pepper, seeds removed and thinly sliced
  • 1 tablespoon cilantro leaves
  • 1 tablespoon julienned galangal or ginger
  • 2 tablespoons thinly sliced lemongrass
  • + 2 more ingredients
    • 2 cups dashi
    • 14 ounces coconut milk

1. Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove fr...

View full recipe at SpringPad


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