ezRecipe-Zee: Cooking Recipe: How to make Catfish Coconut Soup

Catfish Coconut Soup - {Tom Kha Pladuk}

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	April 7, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Seafood / Shellfish, Soups / Stews, Ethnic, Copy Cat / Restaurant

Ingredients:

1                   catfish (abt 1/2 lb prepared weight)
2     cups          fish stock
1     cup           coconut milk
1     tablespoon    julienned galangal
1     tablespoon    thinly-sliced lemon grass
1     tablespoon    coriander/cilantro leaves
1     tablespoon    thinly-sliced Thai chile peppers
4     tablespoons   fish sauce
4     tablespoons   lime juice

Directions: one line for each direction. When saved the lines will be numbered.

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).
This recipe yields ?? servings.
Comments: There are two staple soups in Thai cuisine: tom yam is a hot spicy clear soup with elements of sweet and sour flavors added. Tom kha is a milder soup with coconut milk and galangal (kha) dominating rather than the fiery prik (chili) of the tom yam. Because it is milder tom khas are often made with chicken or pork, but most common in Thailand are varieties using seafood (especially shrimp, squid, or fish such as red snapper or catfish) or vegetables (especially medleys of mushrooms, tom kha hed). The catfish can be "crisped" by quickly, and briefly, deep frying it in very hot oil, but this variation is based on simply poaching the fish in the soup.
In Thailand the fish is cleaned and then poached whole (with the head), then removed from the soup and cut into bite-sized pieces which are returned to the soup for serving. The method here is a little simpler, in that it doesn't involve handling the hot fish.
Thais eat the galangal, which is cut into thin matchstick pieces. However it has been noticed that many Americans prefer to discard the galangal and so it may be wiser to leave the galangal in thin slices. Similarly the lemon grass is eaten, but you may prefer to cut it into 2-inch lengths, and crush them with a mallet. These may then be discarded by the diner.

Rating: ()

Added On: April 7, 2008

* Thai Recipes Kitchen at http://www.importfood.com/recipes.html