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Ingredienti [ 750 g | 1 1/2 lbs ] catfish filets 12 garlic cloves 2-5 Thai chilis 3 kaffir lime leaves 1 piece lemon grass 1 onion 2 tbsp vegetable oil [ 1 l | 1 quart ] chicken broth 3 tbsp lime juice [ 50 g | 5 tbsp ] peanut butter [ 400 g | 14 oz ] coconut milk 6-10 tbsp fish sauce 2 tbsp brown sugar thai basil cilantro [ 250 g | 1/2 lb ] rice noodles |
Ricetta Mince the garlic, seed and mince the chilis, chop the lime leaves, finely mince lemon grass, and mince the onion then fry with the oil until the onions are lightly browned (about 7 minutes). Add the chicken broth and bring to a simmer. Put the peanut butter in a bowl and pour in a bit of broth then whisk until it becomes a uniform fluid. Pour it into the soup along with the coconut milk, fish sauce, lime juice, and brown sugar. Throw in the rice noodles and then two minutes before they are done add the cubed catfish. Cook for those additional two minutes (or until the fish just becomes flaky), then add the chopped cilantro and basil. Adjust for saltiness with fish sauce and acidity with lime juice. Notes: consider adding ground peanuts and galangal. Substitute jasmine rice for the rice noodles. If you like things spicy, leave the seeds in the chilis. Copyright © 2001-2009 Gianmarco Pinton |