Fiery Lemongrass Catfish Soup
Indulge in the vibrant flavors of Southeast Asia with this Fiery Lemongrass Catfish Soup. Inspired by the classic Tom Yum soup, this delightful dish combines the bold heat of dried red chili peppers with the aromatic essence of fresh ginger, garlic, and lemongrass. Infused with fresh coriander and lime, this soup is a true explosion of taste that warms the soul. Perfect for seafood lovers, choose between succulent catfish or juicy shrimp, making it versatile for any occasion. Prepare in advance for an intensified flavor profile and serve it cold for a refreshing twist.
N/A
Servings
50
Calories
15
Ingredients
Ingredients
chicken stock
2 cups (liquid)
water
2 cups (liquid)
gingerroot
6 slices (sliced)
garlic cloves
6 (sliced)
dried hot red chili peppers
6 (whole)
sugar
1 teaspoon (granulated)
lemongrass
1 stalk (trimmed and cut into 1" lengths)
catfish fillets or shrimp
8 ounces (chunked or peeled)
baby corn
398 ml (drained and halved)
button mushrooms
1 cup (halved)
green onions
2 (thinly sliced)
sweet red pepper
1/4 cup (chopped)
fresh coriander
1/2 cup (chopped)
lemon rind
1/2 teaspoon (grated)
lime juice
2 tablespoons (freshly squeezed)
Instructions
1
In a large saucepan, combine chicken stock, water, gingerroot, garlic, dried hot red chili peppers, and sugar. Bring the mixture to a vigorous boil over medium-high heat.
2
Once boiling, reduce the heat to low and allow the soup to simmer for about 5 minutes to blend the flavors.
3
Strain the broth through a fine sieve back into the pot to remove solids, ensuring a smooth and clear soup base.
4
Prepare the lemongrass by trimming the dry ends and peeling away any tough outer layers. Cut the stalk into 1-inch pieces and add it to the strained broth.
5
Next, gently add the chunked catfish fillets or peeled shrimp, along with the drained baby corn, halved button mushrooms, and thinly sliced green onions.
6
Bring the soup back to a gentle simmer, cooking for about 3 minutes or until the fish flakes easily and the shrimp turns opaque.
7
Finally, stir in the chopped sweet red pepper, fresh coriander, grated lemon rind, and lime juice for a burst of freshness before serving.
8
Let the soup cool for 30 minutes, then refrigerate until cold. Transfer to an airtight container and enjoy within two days for the best flavor.
Nutrition Information
1g
Fat
6g
Carbs
4g
Protein
1g
Fiber
0g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Lemongrass Catfish Soup?
It is a Southeast Asian inspired dish combining the heat of dried red chili peppers with aromatic ginger, garlic, and lemongrass, similar to Tom Yum soup.
What inspired this recipe?
This recipe is inspired by the classic flavors of Southeast Asian Tom Yum soup.
What protein can I use instead of catfish?
You can use 8 ounces of peeled shrimp as a substitute for succulent catfish fillets.
How many calories are in a serving?
There are approximately 50 calories in one serving of this soup.
What are the primary aromatics in the broth?
The primary aromatics are gingerroot, garlic, dried hot red chili peppers, and lemongrass.
How do I prepare the lemongrass stalk?
Trim the dry ends, peel away tough outer layers, and cut the stalk into 1-inch pieces.
How long should the initial broth mixture simmer?
The broth should simmer for about 5 minutes to blend the flavors after reaching a vigorous boil.
How do I achieve a smooth and clear soup base?
Strain the broth through a fine sieve back into the pot to remove the solid aromatics after the initial simmer.
What vegetables are included in the soup?
The soup includes baby corn, button mushrooms, green onions, and sweet red pepper.
How long does the catfish take to cook?
The fish should be gently simmered for about 3 minutes until it flakes easily.
Is this soup spicy?
Yes, it is described as fiery and uses 6 dried hot red chili peppers for significant heat.
Can I serve this soup cold?
Yes, the instructions suggest you can refrigerate it until cold for a refreshing twist.
How long can I store leftovers?
The soup can be stored in an airtight container in the refrigerator for up to two days.
What ingredients are added for freshness at the end?
Chopped sweet red pepper, fresh coriander, grated lemon rind, and lime juice are added right before serving.
How much fat is in this recipe?
This soup is low in fat, containing only 1 gram per serving.
What type of stock is used for the base?
The recipe calls for 2 cups of chicken stock combined with 2 cups of water.
How many carbohydrates are in a serving?
There are 6 grams of carbohydrates per serving.
Does this soup contain protein?
Yes, it provides 4 grams of protein per serving.
How much lime juice is required?
You should use 2 tablespoons of freshly squeezed lime juice.
What type of mushrooms should I use?
The recipe specifies 1 cup of halved button mushrooms.
How much gingerroot is needed?
The recipe requires 6 slices of gingerroot.
Is there any sugar in the recipe?
Yes, the recipe uses 1 teaspoon of granulated sugar in the broth base.
How many garlic cloves are needed?
You will need 6 sliced garlic cloves.
How much baby corn is added?
The recipe uses a 398 ml can of baby corn, drained and halved.
What is the amount of fresh coriander used?
The recipe calls for 1/2 cup of chopped fresh coriander.
Is this recipe quick to prepare?
Yes, it is tagged as a quick and easy recipe suitable for dinner.
What is the sodium content?
The specific sodium content is not provided in the nutritional data.
How much lemon rind is used?
The recipe uses 1/2 teaspoon of grated lemon rind.
How many green onions are needed?
You will need 2 thinly sliced green onions.
Does this soup contain fiber?
Yes, it contains 1 gram of fiber per serving.