To make the stock:
Bring 1 litre of water to boil in a large saucepan. Add the prawns heads only and simmer for 15 minutes. When 15 minutes is up, remove the heads - this liquid becomes the stock for the soup.
Meanwhile, heat the oil in a pan and saute the garlic, lemon grass, lime leaves, shallots, galangal and chillies for 3 minutes over medium heat.
Add the chilli paste and stir for additional 1 minute then pour in the lime juice. Let simmer for 5 minutes.
Pour the spicy mixture from the pan into the stock and bring back to the boil. Add the squid, baby corn, mushrooms, tomatoes and prawns.
Turn down the heat, pour in the coconut milk and let simmer for 5 minutes. Add salt to taste and serve hot.
This recipe starts out with lots of flavors but got a little bland and I had to add a few more tablespoons of red chili paste. There was lots of vegetables and proteins and the 4 cups of water definitely is not enough. I added the coconut milk and the broth quickly became a murky orange instead of the tradition translucent red. I would suggest not using the recommended 1/2 cup of coconut milk since it quickly overwhelms the flavors.
01 Nov 2009
(Review from Allrecipes US | Canada)
NOT FOR THE FAINT HEARTED!!!
When FAIQAH said this soup was super spicey, they weren't kidding! The recipe was easy enough to follow and the soup did taste great, however, if I made it again I'd personally only put half the chillis in!
If you like mega spicey food, to the point where it is a challenge, then this recipe is perfect. It also cured my cold!!!
31 Mar 2009
(Review from Allrecipes UK | Ireland)