Catfish Soup with Bamboo Shoots

Name: Catfish Soup with Bamboo Shoots (Gaeng Leuang Plah)
Yield: Serves 4 to 6
Cuisine: Thailand
Ingredients: 1 pound meaty white fish fillets, such as tilapia, catfish, snapper, grouper, or cod, cut crosswise into 2-inch chunks; 15 fresh green beans, trimmed and halved crosswise; 3 cups water; 2 tablespoons tamarind liquid, Indian-style tamarind chutney, or freshly squeezed lime juice; 1 cup thin, bite-sized chunks fresh pineapple or drained, canned pineapple chunks; 3 tablespoons gaeng leuang curry paste, or 3 tablespoons red curry paste plus 2 teaspoons curry powder; 1 tablespoon palm sugar or brown sugar; 1 tablespoon freshly squeezed lime juice; 1 cup drained sliced canned bamboo shoots; 2 tablespoons fish sauce

Gaeng Leuang Plah

Preparation info

Serves
4 to 6

Difficulty
Easy

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.

Ingredients

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

Asia
Thailand
Pescatarian
Soup
Gluten-free
South East Asia

Method

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