Thai
Thai - Soups
Catfish Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 400g catfish fillets, cut into chunks
- • 6 cups fish stock
- • 2 stalks lemongrass, smashed
- • 6 slices galangal
- • 6 kaffir lime leaves, torn
- • 6 bird's eye chilies, smashed
- • 250g Thai aubergine, quartered
- • 3 tbsp fish sauce
- • 3 tbsp lime juice
- • Fresh Thai basil for garnish
Preparation Steps
1
Phase 1
Bring the fish stock to a boil with lemongrass, galangal, and kaffir lime leaves.
2
Phase 2
Stir in the Thai aubergine and simmer for 6 minutes.
3
Phase 3
Add the catfish chunks and bird's eye chilies; poach gently for 6 minutes.
4
Phase 4
Remove from heat and stir in the fish sauce and lime juice.
5
Phase 5
Ladle into bowls and garnish with fresh Thai basil.