Laotian Catfish Soup Recipe

Name: Laotian Catfish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds catfish fillets; 12 garlic cloves, peeled and finely chopped; 3 to 4 Thai chilies, seeded and finely chopped; 3 (double) fresh kaffir lime leaves, stem and main vein removed, finely chopped; 1 4-inch piece fresh lemongrass, thinly sliced; 2 shallots, peeled and finely chopped; 2 tablespoons peanut or vegetable oil; 1 quart chicken broth or water; 2 tablespoons fresh lime juice; 2 1/4-inch-thick slices peeled galangal (fresh or frozen), optional; 1/4 cup smooth peanut butter; 1 can (about 14 ounces) unsweetened coconut milk; 6 tablespoons Thai or Vietnamese fish sauce; 2 tablespoons finely chopped fresh basil leaves; 2 tablespoons finely chopped fresh cilantro; Cooked jasmine rice (optional)

Servings: persons

1 1/2 pounds catfish fillets
12 garlic cloves, peeled and finely chopped
3 to 4 Thai chilies, seeded and finely chopped
3 (double) fresh kaffir lime leaves, stem and main vein removed, finely chopped
1 4-inch piece fresh lemongrass, thinly sliced
2 shallots, peeled and finely chopped
2 tablespoons peanut or vegetable oil
1 quart chicken broth or water
2 tablespoons fresh lime juice
2 1/4-inch-thick slices peeled galangal (fresh or frozen), optional
1/4 cup smooth peanut butter
1 can (about 14 ounces) unsweetened coconut milk
6 tablespoons Thai or Vietnamese fish sauce
2 tablespoons finely chopped fresh basil leaves
2 tablespoons finely chopped fresh cilantro
Cooked jasmine rice (optional)

1
Cut the catfish fillets into strips about 1 inch long by 1/2 inch wide, place on a plate, cover with plastic wrap and refrigerate.
2
Saute the garlic, chilies, lime leaves, lemongrass and shallots in the oil in a deep skillet over medium heat until very fragrant, about 5 minutes.
3
Add the chicken broth or water, the lime juice and the galangal if you're using it and heat the mixture to a slow simmer.
4
Whisk the peanut butter and 2 tablespoons of the coconut milk in a small bowl until blended and then whisk it into the garlic mixture.
5
Stir in the fish and remaining coconut milk and simmer gently until the fish layers separate when prodded with a fork, about 2 minutes.
6
Stir in fish sauce, basil and cilantro and simmer 2 minutes.
7
Serve immediately, with rice if desired.

739

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds catfish fillets, 12 garlic cloves, peeled and finely chopped, 3 to 4 Thai chilies, seeded and finely chopped, 3 (double) fresh kaffir lime leaves, stem and main vein removed, finely chopped, and more.

Yes, Laotian Catfish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Laotian Catfish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions