Stuffed Squid Soup

Squid, stuffed with pork soup

Bplah Muk Yad Sai

Serves 2 Cooks in 30 minutes Difficulty EASY


  • 6 small squid
  • 150g minced pork
  • A handful of glass noodles
  • 2 lemongrass, finely sliced
  • 4 coriander roots
  • A handful of coriander leaves
  • 6 cloves garlic
  • 1 spring onion, chopped
  • 1 tsp black pepper corns
  • 2 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp crispy garlic
  • 400ml water
  • 1/2 tsp stock
  • 1 tsp sugar


  1. Smash 4 of the garlic cloves with the coriander roots and pepper corns in a pestle and mortar.
  2. Empty this mixture into a bowl, then add 1 tsp soy sauce and 1 tsp oyster sauce and mix well. Add the minced pork and glass noodles and mix again.
  3. Stuff this mixture into the squid, then score the squid with a sharp knife. The scores should be around 1cm apart.
  4. In a soup pan bring the water to the boil. Add the lemongrass and the 2 remaining garlic cloves, roughly chopped.
  5. Add the squid, 1 tsp soy sauce, 1/2 tsp stock and 1 tsp sugar. Let the soup simmer for 2 minutes.
  6. Turn off the heat, throw in the spring onions and coriander leaves and give a final stir.

To Serve

In Thailand we would serve this soup in a large bowl for everyone to help themselves to, topped with crispy garlic.

Hope you enjoy my Bplah Muk Yad Sai. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.