Tom Yum with Shrimp and Calamari

Make 1 big family size or about 4 individual small bowls

Ingredients

1 quart seafood stock 

1 cilantro root, cleaned

3 stalks lemongrass, cut into ¼ in slices

1 2-in piece galangal

¼ cup  shallots, quartered 

¼ cup cherry tomatoes, cut in half

3 ounces oyster mushrooms, sliced

8 ounces (21-25ct) shrimp, cleaned, deveined and shelled 

4 ounces calamari, slice into about ½ inch wide 

10 Makrut lime leaves, torn in half

1 sprig cilantro, coarsely chopped

3 fresh red Thai chiles, or to taste, bruised

3 dried chili, toasted (optional) 

½ cup lime juice

½ cup fish sauce

Nam Prik Pow  (Thai chili jam), to taste (optional) 

1 scallion, white and light green parts coarsely chopped

4 (1-inch) strips young coconut meat, scooped, optional 

In a medium size pot, bring the stock, cilantro root, lemongrass, galangal to a boil. Once boil, add in shallots, tomatoes, mushroom, shrimp and calamari. Cook for about 4 minutes or until the shrimp is pink and calamari are cooked through (be careful not to overcook). Turn the heat down. 

Add in Makrut lime leaves, cilantro, Thai chili (both fresh and toasted) , lime juice, fish sauce. If chosen, add a dash of Nam Prik Pow to taste. Season to satisfaction.

Serve with fresh cilantro or extra Makrut lime leaves.