Thai · Dinner
Sour Herb Soup With Catfish
A tangy, herbal Thai catfish soup built on a broth of lemongrass, galangal-style ginger, kaffir-scented lime leaf stand-ins, and tamarind, simmered with tomato, mushroom, and lime juice until sour and peppery. Fresh catfish fillet poaches gently in the broth, finished with cilantro, scallion, and fresh chili for a clean, sinus-clearing sourness.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
244Calories
31.4gProtein
5.8gFat
15.2gCarbs
8.2gSugar
2.5gFiber
2156mgSodium
93mgChol
1.5gSat Fat
812mgPotassium
64mgCalcium
2.3mgIron
1.9mcgVitamin B12
19mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the catfish into 2-inch chunks, slice the ginger, bruise the lemongrass, and slice the tomato, mushroom, chili, and scallion.
2
Simmer
Bring chicken stock to a boil, add lemongrass and ginger, and simmer over medium heat 5 minutes until fragrant and citrusy.
3
Simmer
Stir in tamarind paste, fish sauce, and salt, then slide in catfish and mushroom and poach over medium-low heat 7 minutes until the fish turns opaque.
4
Plate
Remove from heat, stir in lime juice and tomato, scatter the chili, scallion, and cilantro on top, and serve immediately in a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g catfish fillet
- 2 cup480ml chicken stock
- 22 stalk lemongrass
- 22 in (50g) fresh ginger
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 1/2 cup70g tomato
- 1/2 cup40g mushroom
- 22 fresh chili
- 22 scallion
- 4 tbsp4 tbsp cilantro leaves
