Catfish Soup with Bamboo Shoots

Gaeng Leuang Plah

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Quick & Easy Thai

By Nancie McDermott

Published 2004

  • About

This signature dish of Thailand’s lush southern region is terrific with Spinach with Black Pepper and Garlic and a steaming bowl of Jasmine Rice. Delicious and pretty, this soup has lots of ingredients, but all you do is a little chopping and a bit of stirring.


  • 3 cups water
  • 3 tablespoons gaeng leuang curry paste, or 3 tables


In a medium saucepan, bring the water to a gentle boil over medium heat, and then stir in the curry paste, green beans, bamboo shoots, and pineapple. Stir well and simmer 5 minutes.

Add the fish chunks, fish sauce, tamarind liquid, and palm sugar, and cook 3 to 5 minutes, until fish is cooked through. Remove from heat and transfer to a serving bowl. Stir in the lime juice, and serve hot