5 cups Fish stock
1 Lemon grass root; finely chopped
1 small Lime; thinly sliced
2 Kaffir lime leaves
1 Red chiles; seeded
8 King prawns; fresh, in shell
2 Squid; cleaned, cut in rings
2 tablespoons Fish sauce
1 Spring onions; chopped
4 Coriander
Yield: 4 servings
Bring stock to boil and add lemon grass, lime, lime leaves and chili. Peel prawns, leaving tail and head in place. Cut along back and remove vein. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked Garnish soup with spring onion and coriander