Thai Prawns and Squid Hot Soup (Tom Yum Kung Lae Pia Muk)

• squid↗1⁄2 lb
• stock5 cups
• fresh lime leaves3
• stalk lemongrass, crushed1
• shrimp, shelled and deveined↗1⁄2 lb
• nam pla, to taste↗
• fresh chili peppers, sliced into rounds↗2 -4
• garlic cloves, peeled and crushed↗2
• limes, juice of (to taste) or 1 lemon, juice of (to taste)↗1
• chopped coriander leaves, to garnish

Step-by-step instructions

1. 1

   Clean the squid, cut off and chop the tentacles, then cut the body into rings.

2. 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.

3. 3

   Add the prawns (shrimp), squid and nam pla. Cook until the prawns have turned pink, then add the chilies.

4. 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.

5. 5

   NOTE: Nam pla is Thailand fish sauce.

6. 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.

7. 7

   Lime leaves, fresh lime leaves are preferred, but virtually unobtainable in the West. Dried lime leaves are available from Asian stores.

8. 8

   Asian Cooking.