Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins


I love it when the fishmonger at our local market brings fresh squid. I tend to use half the squid to make this awesome authentic Thai soup and the half to make my kids their favourite calamari. In the photo, this is the first time I added red cabbage and it give the soup an awesome purplish red tint.


  • Squid (350g)
  • Garlic (4 cloves)
  • Lemongrass (2 sticks)
  • Ginger (2 square inches)
  • Spring Onion
  • Coriander (1 cup)
  • Red Cabbage (1 cup)
  • Chillies
  • Kaffir Leaves
  • Fish Stock (1 cube)
  • Lime
  • Fish Sauce (optional 1 tbsp)


Grate your garlic and thinly slice your ginger (if you can find galangal then use it to replace the ginger - that's what they use in Thailand for this dish). Finely chop 2 red chills and 2 sticks of lemongrass. Chop up your red cabbage (or red onions if you prefer).

Bring to the boil about a litre of water and add in fish stock (always best if you can make your own). Except from the squid and the coriander add all of the ingredients to the liquid, give it a bit of a stir and leave for about 20 minutes (this allows all of the flavours to come alive). You may want to add a little fish sauce.

While it's cooking, clean your squid. I cut the squid into strips and chop up the tentacles.

Then bring it to a simmer add both the coriander (never over cook fresh herbs) and the squid. You want to cook the squid for only about a minute, just enough so it is warm, but not over cooked (otherwise it becomes too