3 cups water 1 or 2 pieces fresh lemon grass, tough tops cut off, cut into 3 inch lengths 3 garlic cloves, smashed with the side of the cleaver 2 teaspoon of sea salt (only!) 2 small whole squid (optional), cleaned and sliced crosswise into ½ inch rings ¾ to 1 pound dark, oily flesh fish such as mackerel, cleaned and cut into 3 inch long pieces (including bones and head if you like) ¼ pound small to medium-sized shrimp, heads and shell removed, tail intact 2 or 3 limes, juiced 3 or 4 fresh kaffir lime leaves 4 or more fresh prik ki nu nam pla fresh tomato, sliced lengthwise into 6 pieces
Cooking Instructions:
Bring water, lemon grass, garlic, and sea salt to a boil for 4 minutes. There should be just enough water to cover the seafood once it is all added, by about 1 inch. Add squid and fish. Boil another 2 minutes. Add shrimps. Add juice of 2 limes, kaffir lime leaf, chilies. Taste and adjust seasoning with fish sauce if needed. Add tomato. Turn off heat. Serve with large soup spoons and jasmine rice.
Note: You can buy frozen whole mackerel and whole squid in markets catering to Asians, if you cannot find it fresh. Fresh shrimp are wonderful if you are fortunate enough to have a source!
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