Catfish Soup

• 2 cups dashi
• 2 tablespoons thinly sliced lemongrass
• 1 tablespoon julienned galangal or ginger
• 1 tablespoon cilantro leaves
• 1 habanero pepper, seeds removed and thinly sliced
• 1/4 cup fish sauce
• 1/4 cup freshly squeezed lime juice
• 1 pound US farm-raised catfish fillets, cut into 1-inch pieces
• 14 ounces coconut milk

1. Bring the dashi to a simmer in a 4-quart saucepan over medium heat.
2. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer.
3. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes.
4. Remove from the heat, ladle into soup bowls and serve immediately.

dashi, ginger, cilantro, pepper, fish sauce, freshly squeezed lime juice, coconut milk

Taken from www.foodnetwork.com/recipes/alton-brown/catfish-soup-recipe.html (may not work)