Laotian catfish soup

1 servings

Ingredients

Quantity Ingredient
1 Large, fresh jalapeno chile pepper
1 Small, Japanese eggplant
3 Shallots, unpeeled
1 Whole head of garlic (yes, head)
3 cups Chicken stock
½ pounds Catfish fillets, chunked Juice from one fresh lime
1 2 tsp fish sauce
½ Cucumber, diced Finely chopped fresh cilantro lime wedges for garnish

Directions

Grill the chilies, eggplant, shallots and garlic over a fire or under a broiler. When they are nice and brown peel them and puree in a blender or food processor. For the traditionalist, pound the ingredients together in a mortar. Poach the fish in the chicken stock until cooked. Remove to individual warmed bowls. Stir the pureed vegetables into the poaching liquid, bring to a boil and remove from heat. Add lime juice, fish sauce, cilantro and cucumber to the soup, and ladle over the catfish. Serve immediately with lime wedges.

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