Catfish Soup

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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2 cups dashi

2 tablespoons thinly sliced lemongrass

1 tablespoon julienned galangal or ginger

1 tablespoon cilantro leaves

1 habanero pepper, seeds removed and thinly sliced

1/4 cup fish sauce

1/4 cup freshly squeezed lime juice

1 pound US farm-raised catfish fillets, cut into 1-inch pieces

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 from the heat, ladle into soup bowls and serve immediately.
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