Prawns (Shrimp) and Squid Hot Soup
(Tom Yum Kung Lae Pla Muk)
 Thai Recipes

Ideally, the stock for this soup should be made with pork bones. If these are not available however use chicken stock (bouillon) cubes instead.

Ingredients

225 g/8 oz
1.2 litres
3
1 stalk
225 g/8 oz

2-4
2

To garnish:

squid
stock
lime leaves
lemon grass root, crushed
prawns, peeled and deveined
nam pla to taste
fresh chilies, sliced into rounds
garlic cloves, peeled and crushed
juice of 1 lime or lemon, or to taste
 

chopped coriander leaves

Method:

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

2. Put the stock, lime leaves and lemon grass in a pan, bring to boil, then lower the heat and simmer for 5 minutes. Add the prawns (shrimp) squid and nam pla. Cook until the prawns (shrimp) have turned pink, then add the chilies.

3. 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