Laotian Catfish Soup Recipes

LAOTIAN CATFISH SOUP

Steps:

• Cut the catfish fillets into strips about 1 inch long by 1/2 inch wide, place on a plate, cover with plastic wrap and refrigerate.
• 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.
• 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.

CATFISH SOUP

Steps:

• In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel.

LAOTIAN FISH SOUP (KANG SOM PA)

Steps:

• In a soup pot, bring water to a boil with lemon grass (or lemon rind) and salt; reduce heat and simmer for 10 minutes.
• Add fish and fish sauce and return to a boil.
• Reduce heat again and add tomatoes and simmer gently, uncovered, for 10 minutes.
• Remove from heat and discard lemon grass (lemon rind) and add spring onions and cilantro. Stir in lemon juice to taste.
• More fish sauce can be added also, if desired.
• Serve hot.