Catfish Soup (Alton Brown) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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