Catfish Thai Coconut Soup

Kaffir lime leaves lend a delicious floral lime flavor to this soup and can be found in Asian grocery stores or purchased online.


  • 2 (13.5-ounce) cans coconut milk
  • 1 (32-ounce) container chicken stock
  • 1 (2-inch) piece ginger root, thinly sliced
  • 8 kaffir lime leaves
  • 2 tablespoons Thai red curry paste
  • 4 whole Thai red chilies (optional)
  • 1 tablespoon Thai fish sauce
  • 1/4 cup fresh lime juice
  • 4 (6-ounce) Harvest Select catfish fillets
  • Hot Cooked Basmati rice
  • Garnish: cilantro leaves and thinly sliced green onions


Combine first 7 ingredients large skillet.  Bring to a gentle boil; reduce heat, cover and simmer 30 minutes.  Remove ginger and leaves with a slotted spoon; discard.  Stir in lime juice.  Add fish; cover and return to a simmer. Cook 5 minutes or until fish is done (just begins to flake).  Spoon a mound of rice into center of 4 shallow soup bowls; top with fish fillets.  Ladle soup over fish and garnish.  Makes 4 servings.

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