Tom Yam Taley (Hot and Sour Seafood Soup)

This soup can be cook less than 30 minutes.     

Ingredients

3 cups water

1-2 pcs fresh lemon grass, tough tops cut off, cut into 3" lengths

3 pcs garlic, smashed with the side of the cleaver

2 tsp of sea salt (only!)                                   

2 small whole squid (optional), cleaned and sliced crosswise into 1/2" rings

3/4-1 lb dark, oily flesh fish such as mackerel, cleaned and cut into 3" long pieces (including bones and head if you like)

1/4 lb small to medium-sized shrimp, heads and shell removed, tail intact

2-3 limes, juiced

3-4 pcs fresh kaffir lime leaf

4+ fresh Thai chilies (prik kee noo), as few/many as you like

Fish sauce, imported Thai brands are recommended (Golden Boy brand is recommended)

Fresh tomato, sliced lengthwise into 6 pieces

Preparation

1. Boiled water in 4 minutes, add lemon grass, garlic, and sea salt. There should be just enough water to cover the seafood once it is all added, by about 1 inch.
2. 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.