Laotian catfish soup from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 151) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on December 09, 2020

    Should’ve sliced the lemongrass thinner. Kept getting stuck in my teeth. Otherwise a good soup.

  • caitmcg on November 11, 2018

    Super flavor, thanks to all the aromatics. I coarsely chop and throw in the processor to save labor. Instead of serving with rice, I make this a one-dish meal by adding sliced fresh shiitakes and chunks of potato or rice noodles to simmer with the broth and coconut milk, and stir in baby spinach leaves to wilt at the end with the fish.

  • PrincessK on February 09, 2011

    p. 154 Chop or dice catfish, garlic cloves, Thai bird chilies, lemongrass, shallots, ginger and basil. Mix peanut butter with some of the coconut milk, then set aside. Heat oil in a large skillet. Saute garlic, chilis, lime leaves, lemongrass and shallots. Add chicken broth, fish sauce, lime juice and ginger then bring to a slow simmer. Add peanut butter mixture, then fish and remaining coconut milk. Simmer until the fish is cooked through. Garnish with chopped basil and cilantro. Serve with jasmine rice.

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