1 catfish about 1/2 lb prepared weight
2 cup fish stock
1 cup coconut milk
1 tbsp julienned galangal
1 tbsp thinly-sliced lemon grass
1 tbsp coriander or cilantro leaves
1 tbsp thinly-sliced chile peppers
4 tbsp fish sauce
4 tbsp lime juice

Procedures :
Bring the stock to a simmer. Add the galangal, lemon grass, coriander, chilis, fish sauce and lime juice, and bring back to the simmer. Clean the fish and cut it into 1-inch steaks, then divide them, removing the bones. Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 3 to 4 minutes (until just cooked).
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Category : Soups