Best Laotian Catfish Soup Recipes

LAOTIAN FISH SOUP (KANG SOM PA)

Laotian Fish Soup (Kang Som Pa) image

The original recipe called for a whole freshwater fish, cleaned and cut into pieces, but tilapia filets are easier. Spring onions are not the same as scallions or green onions. They have a round "bulb" about 1 inch across.

Provided by Outta Here

Categories Tilapia

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups water
1 stalk lemongrass, bruised (or 2 strips lemon rind)
1/2 teaspoon salt
1 lb tilapia fillet, cut into bite-sized chunks
2 tablespoons fish sauce
2 medium tomatoes, quartered
4 spring onions, thinly sliced
1 tablespoon fresh cilantro, chopped (coriander)
lemon juice, to taste

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.

Nutrition Facts : Calories 128, Fat 2.1, SaturatedFat 0.7, Cholesterol 56.8, Sodium 1069, Carbohydrate 3.8, Fiber 1.1, Sugar 2.3, Protein 24.1

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