Coconut and Seafood Soup from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• salt
• ground black pepper
• 60 ml/4 tbsp crisp fried shallot slices, to serve
• a little fresh lime juice (optional)
• 450 g/1 lb raw large prawns (shrimp), peeled and deveined
• 450 g/1 lb prepared squid
• 30-45 ml/2-3 tbsp Thai fish sauce
• 400 ml/14 fl oz can coconut milk
• 45-60 ml/3-4 tbsp Thai green curry paste
• small bunch fresh coriander (cilantro), about 15g/½ oz
• 4 shallots, chopped
• 15 ml/1 tbsp vegetable oil
• 2 lemon grass stalks, chopped
• 5 thin slices fresh galangal or fresh root ginger
• bunch garlic chives, about 25g/1oz
• 3 kaffir lime leaves, shredded
• 600 ml/1 pint/2½ cups fish stock