Creamy Tom Yum Egg-Filled Squid Hot Pot

Ingredients

• 500 g whole squid with roe or eggs (Cleaned, keeping the roe or eggs if present; cut into pieces or leave whole for stuffing.)
• 400 ml coconut milk (The post features Aroy-D coconut milk.)
• 500 ml water or light stock (Use enough to create a soup-like hot-pot broth.)
• 2 lemongrass (Bruised and cut into short pieces.)
• 30 g galangal (Sliced.)
• 5 makrut lime leaves (Torn or lightly crushed.)
• 5 Thai bird's eye chilies (Bruised or sliced; adjust to taste.)
• 150 g tomatoes (Cut into wedges.)
• 150 g mushrooms (Halved or sliced.)
• 2 tbsp Thai roasted chili paste (Nam prik pao; use more for a deeper, hotter broth.)
• 2 tbsp fish sauce (Adjust for saltiness.)
• 3 tbsp lime juice (Add at the end to preserve its fresh sour flavor.)
• 1 tsp palm sugar (Optional, to balance the sour and spicy flavors.)
• 15 g cilantro (For garnish.)
• 10 g Thai basil (For garnish, if available.)

Steps

1. 1

   Clean the squid carefully, removing the backbone and innards while retaining the roe or eggs. Rinse, pat dry, and cut the squid into bite-size pieces, or keep the bodies whole if you plan to stuff them with the roe.

2. 2

   Bruise the lemongrass, galangal, makrut lime leaves, and chilies with the side of a knife or a pestle so their aromas can infuse the broth.

3. 3

   Add the water or light stock to a hot-pot vessel or saucepan and bring it to a gentle boil.

4. 4

   Add the lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 minutes, until the broth smells distinctly citrusy and herbal.

5. 5

   Add the coconut milk and stir gently. Heat until steaming and just below a full boil; avoid prolonged vigorous boiling so the coconut milk stays smooth.

6. 6

   Add the roasted chili paste, fish sauce, and palm sugar. Stir until the chili paste dissolves, then taste for a balanced spicy, salty, slightly sweet flavor.

7. 7

   Add the mushrooms and tomatoes. Simmer for 3 to 4 minutes, until the mushrooms soften slightly and the tomatoes begin to release their juices.

8. 8

   Add the squid and roe or eggs. Simmer gently for 2 to 3 minutes, just until the squid turns opaque and curls and the roe is cooked through. Do not overcook, or the squid may become rubbery.

9. 9

   Turn off the heat and stir in the lime juice. Taste and adjust the fish sauce, lime juice, or chili paste as needed.

10. 10

    Garnish with cilantro and Thai basil. Serve immediately in the hot-pot vessel while the broth is steaming.

Notes

The supplied description identifies the dish and highlights coconut milk but does not provide a written ingredient list or measurements. Quantities and method are reconstructed estimates based on a conventional creamy Thai tom yum. Add lime juice after turning off the heat for the freshest flavor. Squid cooks quickly and should be removed from the heat as soon as it is opaque.

Nutrition per serving

• main
• soup
• hot pot
• Thai
• spicy
• seafood
• coconut milk
• gluten-free