Thai-style Squid soup 

Thai-style Squid soup


Preparation:30 min
Ready in:45 min


For each

600 gramssmall Cuttlefish ready to cook
2 sprigsLemongrass
2Chile pepper
3 centimetersfresh Galangal
800 millilitersFish stock
4Lime leaf
2 tablespoonsTom Yum paste
1 tablespoonFish sauce
1 tablespoonSoy sauce
1 tablespoonLemon juice
cilantro leaf for garnish
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1 Rinse the squid, pat dry and cut into bite-size pieces. Rinse the lemongrass and halve lengthwise. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and finely chop. Peel the galangal and cut into fine julienne.
2 In a saucepan combine the fish stock, galangal, lime leaves and lemongrass to a simmer. Add the spice paste and simmer for about 10 minutes. Remove the lime leaves and lemongrass and add the squid and the chilies to the soup and simmer 5 minutes. Stir in the fish sauce, soy sauce and lemon juice. Serve in bowls garnished with cilantro leaves.


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