Catfish Soup

Name: Catfish Soup
Prep time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 cup Dashi (2 cups dashi); 2 tbsp Lemongrass (2 tablespoons thinly sliced lemongrass); 1 tbsp Galangal (1 tablespoon thinly sliced galangal or ginger); 1 tbsp Cilantro (1 tablespoon cilantro leaves); 1 piece Habanero Chili (1 habanero pepper, seeds removed and thinly sliced); ¼ cup Fish Sauce (1/4 cup fish sauce); ¼ cup Lime Juice (1/4 cup freshly squeezed lime juice); 1 lb Catfish Fillet (1 pound U.S. farm-raised catfish fillets, cut into 1-inch pieces); 14 fl oz Coconut Milk (14 fluid ounces coconut milk)

Catfish Soup - Soups & Sandwiches (Japanese)

25 minJapanese

Servings4

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Gluten Free
Dairy Free
Pescatarian
Egg Free

Steps

1Bring 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, 4 to 5 minutes. Remove from the heat, ladle into soup bowls, and serve immediately.