Prep 20 mins
Cook 30 mins
Ideally, the stock for this soup should be made with pork bones. If these are not available, however, use chicken stock (bouillon) cubes instead.
- 1⁄2 lb squid
- 5 cups stock
- 3 fresh lime leaves
- 1 stalk lemongrass, crushed
- 1⁄2 lb shrimp, shelled and deveined
- nam pla, to taste
- 2 -4 fresh chili peppers, sliced into rounds
- 2 garlic cloves, peeled and crushed
- 1 limes, juice of (to taste) or 1 lemon, juice of (to taste)
- chopped coriander leaves, to garnish
- Clean the squid, cut off and chop the tentacles, then cut the body into rings.
- Put the stock, lime leaves and lemon grass in a pan, bring to the boil, then lower the heat and simmer for 5 minutes.
- Add the prawns (shrimp), squid and nam pla. Cook until the prawns have turned pink, then add the chilies.
- Pour the soup into 4 warmed individual bowls. Mix together the garlic and lime or lemon juice to taste, then stir into the soup. Sprinkle with coriander. Serve hot. Serves 4.
- NOTE: Nam pla is Thailand fish sauce.
- Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies ‘chopped or sliced lemon grass’. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
- Lime leaves, fresh lime leaves are preferred, but virtually unobtainable in the West. Dried lime leaves are available from Asian stores.
- Asian Cooking.