6oz squid, cleaned then sliced into 1-inch pieces (optional)
8 cups water or chicken stock
1 piece small galangal, peeled and sliced into1/4 inch thick pieces
2 lemongrass stalks, pounded and cut into 2-inch pieces
1 tbsp sliced garlic
3 tbsps sliced shallots
2 – 3 pcs kaffir lime leaves
1 cup mushrooms (straw, oyster or button), halved
2 pcs small tomatoes, chopped
2 tbsps fresh lime juice, or to taste
2 tbsps coconut sugar, or to taste
2 pcs green finger chili, sliced diagonally
2 pcs red finger chili, sliced diagonally
1 cup creamed coconut
bird’s eye chili, to taste
2 tbsps fish sauce, or to taste
3 – 4 fresh coriander sprigs
Directions
To prepare the shrimp, detach the heads and peel, keeping the tails intact. Devein shrimps then place in a clean bowl. Chill until needed.
Refrigerate the sliced squid.
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 then pour the liquid back into the same pot. Place over high fire.
Add the galangal, lemongrass, garlic and shallots. Boil for 3 minutes.
Add the kaffir lime leaves, mushrooms, tomatoes, lime juice, palm or brown sugar, chilies and the creamed coconut.
Concentrate. Stir well. Add the shrimps, squid and fish sauce. Adjust seasonings, if necessary.
Cook just until the shrimps turn pink. Do not overcook.
Remove from heat. Transfer to a serving bowl. Top with fresh coriander leaves.
