Catfish Soup

Click to Enlarge	Catfish Soup Thailand - Northeast - Tome Yum Plah Dook
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Most		Northeast Thailand is an inland area so freshwater fish are used. Catfish is an easily farmed fish so widely available in the U.S. and elsewhere at quite reasonable prices. It's unique earthy flavor marries well with Thai ingredients to produce a tasty soup.

6
1/3
2
2
5
3
2
2
4
few

oz
c

oz

T
T
c

Catfish
Mushrooms (1)
Lemon Grass stalk
Cherry Tomatoes
Thai Chilis small
Scallions
Fish Sauce
Lime Juice fresh
Stock, Chicken or (2)
Cilantro Leaves

Prep

Cut CATFISH into bite size pieces, slice MUSHROOMS thin, mix.
Cut off root end of LEMON GRASS, cut tops off to about 6 inches and remove tough outer leaves. Rolling it on your cutting board whack it lightly with your kitchen mallet to crack it a bit. Cut into lengths that will fit in your pot.
Cut CHERRY TOMATOES in half lengthwise, stem THAI CHILIS and crush them lightly to break them open, mix.
Cut SCALLIONS into 1" lengths.
Mix together FISH SAUCE and LIME JUICE.

Run

Combine STOCK and Lemon Grass, bring to a simmer and simmer for about 5 minutes.
Remove lemon grass and stir in Catfish / Mushroom mix and simmer just a few minutes until catfish is cooked through.
Stir Tomato / Chili mix and simmer just a minute or so.
Stir in the Scallions - turn off heat - then stir in Fish Sauce / Lime Juice. Serve hot garnished with Cilantro Leaves

NOTES:

I use fresh Shitake mushrooms, but white button or other mushrooms are fine too.
Pork or even beef stock could be used.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
sof_catfish1 050924 ok rt137