Saturday, November 6, 2010

Spicy Squid Soup

Another tom yum soup, this time with squid. 


1 c. turkey stock (or chicken stock)
scant 1/4 c. coconut milk
2 tsp. tom yum paste
1 spring onion
handful of spinach
1 baby squid, cleaned and skin rubbed off
1 small sweet pepper (or use 1/4 bell pepper), seeded
1 Thai chili, seeded

Prepare the squid by removing the flippers and the two long tentacles from the tentacle ball and discard.  Insert a knife into the hood of the squid and split it so that you can lay the hood out flat on a cutting board.  Using the knife, slice a checkerboard pattern into the squid, being careful not to cut all the way through.  Then, cut the squid hood into 1 in. squares.  Cut the ball of tentacles in half.  Also, slice the pepper into 1/4 in. strips.

Heat a dry pot over medium heat, then add the squid and pepper pieces.  Saute until the squid turns from translucent to white and the checkerboard pieces curl up.  Add the tom yum paste and cook until fragrant.

Mix together the turkey stock, coconut milk, and chili, and add to the pot.  Bring to a boil.

Slice the spring onion into 1/2 in. pieces on the diagonal.  Add the spinach and spring onion to the soup and simmer until the spinach has wilted.  Serve.  (note:  if you think the soup is too spicy to eat with the chili still in the soup, fish the chili out of the soup just before serving.)

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