This typically Thai soup is a blend of lemon grass,
lime and fish sauce. It may contain pieces of shellfish, pork,
beef or chicken. Oriental fish sauce - or nam pla - imparts a
characteristic flavour. It is made by layering fresh anchovies
and salt in wooden barrels and leaving them to ferment. Fish
sauce and lime leaves are obtainable from oriental
stores.
1.25 litres (2 pints/ 5 cups) fish
3 lime leaues (fresh or frozen)
1 stalk lemon grass, crushed
1 -2 chillies
250g(8oz) squid, cleaned and cut into rings
2 cloves garlic, chopped stock
2 tablespoons fish
sauce
185g (6oz) peeled
prawns
juice of 1 lime
salt
to taste
1
tablespoon chopped coriander leaves
1.
Put the fish stock, lime leaves and lemon grass in a pan and
bring to the boil. Cover and simmer gently for 5 minutes.
2.
Cut the chillies into rings, discarding the seeds unless you
want a fiery hot soup! Add the chilly rings to the pan with
the squid, garlic and fish sauce and cook for a further 10
minutes.
3.
Add the prawns and heat through, then stir in the lime juice
and salt.
4. Pour into individual bowls and sprinkle with the
coriander. Serves 4.
