1/2 lb catfish, 1" chunks, deboned
2 cups fish stock
1 cup coconut milk
1 tablespoon thinly-sliced lemon grass, 2" lengths
1 tablespoon cilantro leaves
1 tablespoon thinly-sliced Thai chile peppers
1 tablespoon galangal, thinly sliced
1 clove garlic, minced
4 tablespoons fish sauce
4 tablespoons lime juice

Combine ingredients except fish and coconut milk in a stockpot; bring to a boil for 1 minute. Reduce heat and simmer over low heat for 5 minutes.

Add coconut milk and fish; simmer for 10 more minutes, or just until the fish is poached.

Serve.