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Serves two people.
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500gm shrimps, washed and drained
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150gm squid, cleaned then sliced into 1 inch pieces
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8 cups water or chicken stock
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20gms galangal, sliced
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60gms lemongrass stalk, pounded and cut into 2-inch pieces
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10gms garlic, sliced
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60gms shallots, sliced
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20gms kaffir lime leaves
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250gms mushrooms (straw, oyster or button), halved
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100gms tomato, chopped
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30ml fresh lime juice or to taste
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10gms palm or brown sugar, to taste
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6gms green finger chili, sliced diagonally
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6gms red finger chili, sliced diagonally
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200ml Creamed Coconut
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30gms Fish Sauce or to taste
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30 gms fresh coriander leaves
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Bird's eye Chili - to taste
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To prepare the shrimps, detach the heads and peel (keeping the tails intact). De-vein shrimps then place in a clean bowl. Chill until needed. Refrigerate the sliced squid.
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Meanwhile, place the heads and shell in a pot. Add the water and bring to a boil. If preferred, you may also use some chicken stock. Strain the broth and pour the liquid back into the same pot. Place over high heat. Add the galangal, lemongrass, garlic and shallots and boil for 3 minutes.
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Add the kaffir lime leaves, mushrooms, tomato, lime juice, palm or brown sugar, chilies and the Creamed Coconut. Stir well.
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Add the shrimps, squid and fish sauce. Adjust seasonings if necessary. Cook just until the shrimps turn pink. Do not overcook.
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Remove from heat and transfer to a serving bowl. Top with fresh coriander leaves. Serve immediately.
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