Our grocery store does not stock squid very often (only three times a year!), so when they do, we are quick to snap some up and indulge in their delight. We made this soup last winter, adapting a recipe from Jane Hornby's cookbook I Know How to Cook (Phaidon 2010). To us, Thai flavors bring out the best in squid, and the tubes and tentacles cook up quickly in the bright, flavorful broth. - forester_lady —duclosbe1
First and foremost, this soup is so quick and easy to prepare. And, I should add, it is really tasty! There’s basically no prep time and minimal cooking. All I had to do was pour boiling water over noodles, cut the squid into rings, then rinse the bean sprouts, scallions and cilantro, and chop the scallions and cilantro. I’m talking under five minutes of preparation, and the cooking time is under 10 minutes. The soup has enough substance to constitute a lunch entrée or a light supper. There are numerous contrasting textures -- soft noodles, a little bite in the calamari, the crunch of the bean sprouts -- and colors -- the bright green of the scallions and red from the curry paste -- which adds visual appeal. The coconut milk adds Thai flavor, as do the lime juice, the heat from the curry paste and umami of the fish sauce. If you don’t like cilantro (I love it), Thai basil might be a nice touch. - jeinde —jeinde
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