Soup with Fish, Coconut Milk, and Bamboo Shoots | Saveur

Name: Soup with Fish, Coconut Milk, and Bamboo Shoots | Saveur
Ingredients: 1 ⁄ 4 cup jasmine rice; 2 stalks fresh lemongrass, trimmed and lightly crushed (optional); 2 (4'') pieces lesser galangal, peeled and lightly crushed; 1 1 ⁄ 4 cups coconut milk; 2 tbsp. Tuk Prahok; 4 cloves garlic, peeled and lightly crushed; 2 tbsp. sugar; 1 medium zucchini, halved lengthwise and sliced diagonally; 1 large canned bamboo shoot, thinly sliced (see note below); 3 ⁄ 4 lb. catfish filets, skinned and cut into 2'' pieces; 1 ⁄ 4 cup packed chile leaves (optional)

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This is a variation of the bamboo shoot soup popular in Cambodia.

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Ingredients

1⁄4 cup jasmine rice
2 stalks fresh lemongrass, trimmed and lightly crushed (optional)
2 (4'') pieces lesser galangal, peeled and lightly crushed
1 1⁄4 cups coconut milk
2 tbsp. <a href="https://www.saveur.com/article/Recipes/Prepared-Fish-Sauce/">Tuk Prahok</a>
4 cloves garlic, peeled and lightly crushed
2 tbsp. sugar
1 medium zucchini, halved lengthwise and sliced diagonally
1 large canned bamboo shoot, thinly sliced (see note below)
3⁄4 lb. catfish filets, skinned and cut into 2'' pieces
1⁄4 cup packed chile leaves (optional)