Ingredients to serve 4 people
1 chicken carcass, half a kilo of squid, half a kilo of prawns, 100gm straw mushrooms, 2 medium sized tomatoes, 5 shallots, 1 spring onion, 3 coriander roots, 2 stalks of lemon grass, 10 bai makrud, 1 root of kha (about 150gm), 100gm prik kee noo, 25ml nam prik pau, 50ml nam pla, 75ml fresh lime juice, 2 large red chilis, 25ml Carnation evaporated milk, 4ml sugar, a handful of coriander leaves (optional).
The first task is to start the stock. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.
While this stock is boiling, clean, peel and chop the other ingredients. Discard the outer layer of the shallots and the sheaf of the lemon grass.
The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.
Remove the stalks and seeds from the red chilis and cut them lengthways into strips.
Discard the chicken carcass and any bits of bone or gristle which may have become detached.Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.
Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.
Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.
The soup can be served in an ordinary soup bowl, but it is more fun to use a mor, which has a paraffin wax candle to keep the soup warm, while the diners help themselves.
Finally you can optionally garnish it with coriander leaves.
