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1
Clean the squid, cut off and chop the tentacles, then cut the body into rings.
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2
Put the stock, lime leaves and lemon grass in a pan, bring to the boil, then lower the heat and simmer for 5 minutes.
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3
Add the prawns (shrimp), squid and nam pla. Cook until the prawns have turned pink, then add the chilies.
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4
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.
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5
NOTE: Nam pla is Thailand fish sauce.
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6
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.
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7
Lime leaves, fresh lime leaves are preferred, but virtually unobtainable in the West. Dried lime leaves are available from Asian stores.
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8
Asian Cooking.
