Squids Thai Soup

Thai soups are wonderfully flavored as well as being extremely healthy and nourishing. Perfect for chasing away a cold or flu bug, or simply for lifting your spirits and enhancing your mood. This is not a world famous and not much people cooking this recipe and I don’t think you can find in the restaurant also. I believe that you'll find all of these soups make terrific meal-in-a-bowl dinners any night of the week. ENJOY!

Squids Thai soup

INGREDIENTS:

- 10 squids (middle size)
- 1 cup minced pork
- 2 group scallion
- 1 group coriander
- 1 tbsp. minced garlic
- 1 tbsp. light soy sauce
- 1 tsp. pepper
- 3 cups stock from pork or chicken bone



PREPARATION:
- Clean the squids very well.

- Mix minced pork with 1 tbsp. minced garlic, pepper and light soy sauce.

- Stuff the squids with mixed pork and close the hole with its tentacles.

- Heat the stock.

- When it is boiling, add stuffed squids.

- Cook for 8 minutes then remove from the stove.

- Add scallion, coriander and mix well.

Steamed squid with lime sauce

Steamed squid with lime sauce in Thai called "Pla Meuk Neung Ma-Nao" (Pla Meuk = Squid, Neung = Steam, Ma-Nao = Lime) This delicious squid preparation is an excellent fresh and healthy side dish to dinner. Use fresh squid for the best texture and flavor.

INGREDIENTS:
- 10 squids (about 500 g.)
- 1/4 cup finely chopped red and green tiny hot chilli
- 1/4 cup finely chopped peeled garlic
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1 tsp. sugar

Steamed squid with lime sauce 

COOKING:
1. Wash the squid well after removing the inedible portions.

2. Place a steamer half filled with water on medium heat.

3. When the water is boiling, steam the squid for between three and five minutes.

4. Remove them from the steamer, cut into bite-size pieces, and arrange these on a plate.

5. Put the fish sauce, lime juice, and sugar in a bowl, stir until the sugar has dissolved.

6. Add the garlic, chilli, and stir to mix everything together.

7. Spoon this sauce over the squid and serve.

Fried Garlic Squids

Fried Garlic Squids or Thai called "Pla Muk Tod Kra-tium prik Thai" For those who like squid, this is an easy Thai dish with only a few ingredients. The main flavour is garlic and the squid is very easy to prepare. Children really like them. I like to serve with hot steamed rice. Not spicy menu but taste of pepper and garlic. And it tasty one. This time I using back pepper make taste change a little from ground pepper.

Freid Garlic Squids

INGREDIENTS:
- 400 grams of Cleaned Squids
- 1 tsp minced coriander root
- 3 cloves garlic, crushed
- 2 ½ tsp fish sauce
- ½ tsp back pepper
- 2 tbsp oil for frying

PREPARATIONS:
1. Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present.

2. Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked.

3. Mix together, garlic, fish sauce, pepper, coriander root, then leave to marinate for 5 minutes.

4. Heat oil in a wok over medium heat.

5. Add clean squids and their marinade, then stir-fry for 2-4 minutes or until mixed.

6. Transfer to a serving dish.

7. Garnish with sliced tomatoes and cucumber, then serve immediately with hot steamed rice.

Spicy Squid Salad

Spicy Squid Salad or Larb Pla Meuk is a Thai style salad. I adapt from larb mou. This is a dish of spicy squid is served as a snack at parties or at home with beer or whisky. You might have a beer and pizza, but Thai people have a beer and spicy pork. The chilli content in the dish 'cuts' through the beer. Medium hot.

Ingredients:
- 500 g cleaned squid, cut into well pieces
- 2 tbsp fresh mint leaves
- 3 tbsp lime juice

Spicy Squid Salad

- 2 tbsp fish sauce
- 2 tbsp roasted sticky rice powder
- 3 tbsp finely chopped spring onion
- 2 tbsp coarsely chopped fresh coriander
- 1 tbsp coarsely ground dried red chilli
- ½ tsp sugar
- ½ cup coarsely chopped shallot
- 1 cup water (or chicken stock)
- 2 wedges green cabbage
- 5 green beans, trimmed and halved crosswise

How to Cook:
- Heat water in a pot until boiling.

- Then scald the squid in boiled water for just a short time. Remove and drain.

- Transfer the cooked squid to a medium bowl.

- Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish.

- Add the lime juice, fish sauce, rice powder, chilli, and sugar.

- Then stir to combine everything well.

- Before serving, garnish the serving dish with the cabbage, green bean, and mint.

- Thai people love to eat this dish with fresh vegetables.

Seafood Clay Pot

Ingredients
- 2 cups Fish or chicken stock

- 1/4 cup Shallots slice thin

- Fish sauce to taste

- 2 tbsp Lime juice

- 1 tbsp Garlic slice thin

- 1 tbsp Lemon grass slice thin diagonally

- 1 tsp Chili paste

Seafood Clay Pot 

- 2 Lime leaves (Kaffir)

- 6 oz. Rock cod or any firm white fish cut into 6 pieces

- 6 Mussels cleaned and debearded

- 6 Prawns shelled and de-veined

- 6 Scallops

- 2 Squid cleaned

- 2 Snow crab legs

- 1/2 cup Coriander leaves

How to cook
1. Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.

2. Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.

3. Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.

4. Add the scallops and crab legs. cover and boil for another 30 seconds.

5. Add the prawns and squid. Remove from heat and stir to mix.

6. Serve garnished with coriander leaves.