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