Ingredients A :-
350g large white squids (cut into rings)
200g medium king prawns
3 stems lemon grass (sliced)
10 blades kaffir lime leaf (chopped)
20g fresh galangal (sliced)
300ml evaporated milk
Ingredients B :-
4 stalks coriander root part
10g chopped garlic
80g bird's eye chillies (flatten)
3 litres (3000ml) water
Seasoning :
4 tablespoons Thai chilli paste
1½ tablespoons monosodium glutamate
6 tablespoons Thai fish sauce / squid sauce
8 tablespoons lime juice (bottled)
1. Cook entire ingredients (B) and water in the pot, once boiled. Cover, cook over medium heat for 30 minutes. Add in lemon grass, kaffir lime leaves and galangal, continue cook for further 20-30 minutes.
2. Strain the soup, bring back to the boil in pot, add in seasoning, mix well. Next, place in squids and prawns, cook until done.
3. Lastly, pour in evaporated milk, once boiled. Dish up, serve hot.
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