Laotian Fish Soup Kang Som Pa Recipes

LAOTIAN FISH SOUP (KANG SOM PA)

Steps:

• In a soup pot, bring water to a boil with lemon grass (or lemon rind) and salt; reduce heat and simmer for 10 minutes.
• Add fish and fish sauce and return to a boil.
• Reduce heat again and add tomatoes and simmer gently, uncovered, for 10 minutes.
• Remove from heat and discard lemon grass (lemon rind) and add spring onions and cilantro. Stir in lemon juice to taste.
• More fish sauce can be added also, if desired.
• Serve hot.

LAOTIAN CATFISH SOUP

Steps:

• Cut the catfish fillets into strips about 1 inch long by 1/2 inch wide, place on a plate, cover with plastic wrap and refrigerate.
• Sautè the garlic, chilies, lime leaves, lemongrass and shallots in the oil in a deep skillet over medium heat until very fragrant, about 5 minutes. Add the chicken broth or water, the lime juice and the galangal if you're using it and heat the mixture to a slow simmer.
• Whisk the peanut butter and 2 tablespoons of the coconut milk in a small bowl until blended and then whisk it into the garlic mixture. Stir in the fish and remaining coconut milk and simmer gently until the fish layers separate when prodded with a fork, about 2 minutes. Stir in fish sauce, basil and cilantro and simmer 2 minutes. Serve immediately, with rice if desired.

LAOTIAN CHICKEN & RICE SOUP

Steps:

• In large pot, add oil, garlic spring onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute until a little brown and toasted.
• Add coconut milk and rice. Cover. cook 15 minutes on low.
• Note: You may add mushrooms instead of rice.
• in this step.
• Stir a few times during cooking.
• Add cooked chicken.

LAOTIAN CURRY SOUP (KAO PBOON)

Steps:

• Fill a large stockpot with water and add chicken, galangal, ginger, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until chicken is cooked.
• Remove chicken pieces and allow to cool.
• Continue simmering broth.
• Cook rice sticks according to package instructions and drain.
• When chicken is cool enough to handle, remove meat from bones. Shred meat with a fork. Set aside.
• Heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant.
• Stir in coconut milk, reduce heat, and simmer about 5 minutes.
• Remove galangal and ginger pieces from broth and discard. Add curry coconut mixture to broth along with shredded chicken, fish sauce, and sugar (adjusting to your tastes).
• Serve additions noted in description on a platter, along with extra fish sauce. Layer noodles in bowls, ladle broth over noodles (along with chicken) and pass platter of garnishes for toppings.