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