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Serves/Makes: 3 - 4

Ingredients:

• 1/2 pound catfish fillets, cut into 1-inch (2.5 cm) cubes
• 1 small, Japanese eggplant
• 1 large, fresh jalapeno chile pepper
• 3 shallots, unpeeled
• 1 whole head of garlic (yes, head)
• 3 cups chicken stock
• Juice of 1 fresh lime
• 2 teaspoons fish sauce
• 1/2 cucumber, diced
• Finely chopped fresh cilantro
• Lime wedges for garnish

How to cook Laotian Catfish Soup:

• 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 catfish cubes in the chicken stock until cooked. Remove the poached catfish 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.

This recipe for Laotian Catfish Soup serves/makes: 3 - 4

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Main Ingredient: Catfish
Preparation Method: Soups/Chowders
Cuisine: Other Asian