Thai Seafood Soup - cooking recipe

Ingredients

400 g king prawns, uncooked
500 g squid
2 liters water
2 tablespoons oil
1 small onion, finely chopped
3 teaspoons grated fresh ginger
3 garlic cloves, crushed
1 stalk fresh lemongrass, finely chopped
1/4 teaspoon turmeric
2 teaspoons sweet chili sauce
2 tablespoons oyster sauce
1/3 cup lime juice
4 dried kaffir lime leaves (optional)
1/2 teaspoon cumin seed
400 ml coconut milk
1 tablespoon raw sugar
300 g white fish fillets, chopped
1/4 cup fresh coriander, leafs

Preparation

Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.