I hate to use the term "Asian" since Asia is such a large continent encompassing many countries, but this soup was inspired by the culinary goodness of Thailand, Vietnam, and Japan, so I couldn't really play favorites there. I think that it has more Thai flavors than anything and is really reminiscent of Tom Yum soup, which is my absolute favorite. BUT, then we added udon noodles (Japanese) and Vietnamese cilantro, which may be my new favorite thing!
We caught the catfish we used for the soup in Lake Sinclair the very same day, and I can't think of a better way to enjoy catfish (well, other than deep fried).
Asian Catfish Soup
1 pound of catfish fillets
1-2 thumbs ginger
6-8 garlic cloves
1 large jalapeno chile
1 package mushrooms (we already had some buttons, but oyster mushrooms would be great)
3 cups veggie or chicken broth
3 cups water
Soy sauce to taste
3-4 large tomatoes
1 lemon, thinly sliced
1 tablespoon crushed red pepper
Half a bunch cilantro
Vietnamese cilantro (from a friend's herb garden!)
Half a pound Udon noodles
Cook the chopped garlic, ginger, onion, and jalapeno in the pot until the onions start to become transparent. Add the tomatoes and mushrooms and cook for a few more minutes. Add the stock, water, and soy sauce a little at a time until desired saltiness (most store-bought stocks are already very salty, so don't add the soy without trying it first). Now add the fish, the red pepper, lemon, and about half of the cilantro. Bring to a boil. Add the noodles and boil until soft. Garnish with more cilantro.