Recipe by Kiersten Phae
Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 onion, very thinly sliced
- 2 stalks lemongrass, the midsection only
- 3 slices galangal (2 slices if using dried)
- 1⁄4 lb mushroom, quartered (stems are usually omitted, but I use them)
- 1⁄2 cup bamboo shoot, sliced
- 1⁄2 cup pineapple chunk
- 6 cups chicken stock or 6 cups fish
- 1⁄3 tamarind juice
- 2 -3 tablespoons fish sauce, nuoc mam
- 1 1⁄2 tablespoons sugar
- 1 teaspoon salt (optional)
- 3⁄4-1 lb catfish, chunks
- 1 cup bean sprouts
- 1 green onion, sliced thin
- 1⁄4 cup mint
- 1⁄4 cup cilantro
- 1 -2 serrano chili, sliced
Directions See How It's Made
- Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
- Heat the oil in a large sauce pan over medium-high heat.
- add the garlic, onion, lemongrass and galangal.
- saute 2-3 minutes or until the onion is soft but not brown.
- Add the pineapple, bamboo shoots, and mushrooms.
- cook while stirring for about 1 minute.
- Add the chicken (or fish) stock and turn the heat to high.
- Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
- Stir well. Adjust seasonings to taste.
- Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
- Add the bean sprouts, mint, and green onion to the individual bowls.
- Ladle soup on top.
- Garnish with Cilantro and Serrano Chiles.