Patagonia Fossil book - Laotian Tilapia soup

Coming in August - Larry Marshall's wonderful book about discovery of fossils in south America (the area now called Patagonia) - this will be Roseland Books first product.

Due to many requests, here's the recipe for Laotian tilapia (catfish) soup, certainly one of the most amazing and tantalizingly delicious soups I've ever made

2 pounds tilapia fillets (originally called for catfish, your choice)

12 garlic cloves, peeling and finely chopped

4 Thai chilies, seeded and finally chopped

3 double fresh kaffir lime leaves, stem and vein removed, finely chopped

1 4" piece fresh lemongrass, thinly sliced

2 shallots, peeled and finally chopped

2 tablespoons peanut oil

1 quart chicken broth (water substitute ok, but broth preferred)

2 1/4" thick slices peeled galangal, preferably fresh (frozen ok)

1/4 cup smooth peanut butter

1 can coconut milk

6 tablespoons Thai fish sauce (Vietnamese sauce ok)

2 TBS finely fresh basil leaves, finely chopped

2 TBS fresh cilantro, finely chopped

cooked jasmine rice

1. Cut tilapia fillets into strips 1" long by 1/4" wide, cover with plastic, refridgerate

2. Saute garlic, lime leaves, lemongrass, shallots and chilies in peanut oil in deep skillet over medium heat until fragrant, approx 5 minutes. Add the chicken broth, lime juice and galangel, heat mixture to slow simmer

3. Whisk and blend in the peanut butter and 2 TBS coconut milk in small bowl, then whisk into the garlic mixture from step 2. Stir in tilapia and remaining coconut milk and simmer gently until the fish layers separate when prodded with a fork, approx 2 minutes. Stir in fish sauce, cilantro and basil and simmer 2 minutes.

4. Serve immediately over jasmine rice.

5. Lick lips, yum.