Thai Stuffed Squid Soup
This Thai stuffed squid soup recipe is a favorite of mine. It is very special because of its simplicity. Although this Thai stuffed squid soup dish is rarely found on a restaurant menu you quickly and easily prepare it yourself. You need some chicken or pork bouillon, and homemade is best if possible.
If you do not have homemade bouillon then make sure you use a high quality one. The filling for the squid is made with pork, soy sauce, black pepper and garlic, and you will need smallish squid for this, no more than a couple inches long. When you have stuffed the squid it is time to warm up your bouillon and then you poach the squid in there for 8 minutes. Serve it nice and hot.
Comfort Food, Really!
This Thai stuffed squid soup recipe is great if you have a cold or the flu or you just fancy something warming. It is also really quick to make and if you have the baby squid you probably have all the other ingredients too. Keep some ground pork and baby squid in the freezer and you can make this any time you have a craving for it. Serve this stuffed squid soup as an appetizer or make it for lunch and have it with some salad on the side. If you only have larger squid you can use a couple of those instead but the baby squid gives you a nicer presentation and it just looks more elegant in the bowl.
This Thai stuffed squid soup recipe is known as ‘Gang Jued Pla Muk Yud Sai’ in Thai which basically translates to mean stuffed squid cooked in a clear soup. If you fancy something aromatic without being spicy, flavorful without being creamy, and satisfying without being too chunky, try this delicate Asian soup recipe because it really is good and a bowl of this will satisfy you completely.
- 10 small (2-inch) squid
- 1 minced garlic clove
- 1 teaspoon black pepper
- Large handful ground pork
- 2 chopped green onions
- 1 tablespoon soy sauce
- Handful cilantro leaves
- 3 cups (750ml) chicken or pork stock
- Clean the squid.
- Mix the ground pork with the garlic, black pepper and soy sauce.
- Stuff the squid with the pork mixture and close the hole using toothpicks to secure.
- Bring the stock to a boil.
- Add the stuffed squid and cook for 8 minutes.
- Stir in the green onion and cilantro.