Laotian Catfish Soup Food

LAOTIAN CATFISH SOUP

Laotian Catfish Soup image

Provided by Julia Reed

Categories soups and stews, appetizer, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

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)

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.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 33 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 1770 milligrams, Sugar 7 grams, TransFat 0 grams

CATFISH SOUP

Catfish Soup image

"My soup makes a very appetizing meal for two," writes Ruby Williams from Bogalusa, Louisiana. "I don't care for leftovers, and this recipe makes just enough. It's a hit at my house!"

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1/4 cup chopped celery
4 garlic cloves, minced
2 teaspoons vegetable oil
1-1/2 cups chopped, seeded and peeled tomatoes
1 cup water
2 bay leaves
1 strip orange peel (about 2 inches x 1 inch)
1 tablespoon minced fresh parsley
3/4 to 1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
Dash cayenne pepper
1 catfish fillet or firm whitefish of your choice (about 1/2 pound), cubed

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.

Nutrition Facts :

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