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For the Broth

• 500ml/18fl oz chicken stock
• 2 lemongrass sticks, roughly chopped
• 1cm/½in fresh root ginger, peeled and finely chopped
• 1 tbsp chopped fresh coriander stalks
• 6 cherry tomatoes, roughly chopped
• 4 lime leaves
• 2 tsp tamarind paste
• 2 crab shells
• 2 tbsp Thai fish sauce
• 3 tsp miso paste
• Palm sugar, to taste

For the Stuffed Squid

• 6 small–medium squid, cleaned, bodies left whole and tentacles roughly chopped
• 250g/9oz fresh white crab meat
• 1 lime, juice only
• Pinch sea salt
• Pinch white pepper

For Garnishing

• 1 little gem lettuce, leaves separated
• 1 shallot, sliced into thin rings
• 1 red chilli, thinly sliced
• 2 tbsp chopped fresh Thai basil
• Chilli oil, for drizzling

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For the broth, place all of the ingredients in a large saucepan and bring to a simmer for 25 minutes. Add the squid tentacles for the last 2–3 minutes, then remove with a slotted spoon. Set aside. Strain the broth through a fine sieve and return to the saucepan to keep warm.

Meanwhile, for the squid, preheat a grill to hot. Place the crab meat in a small bowl and season with the salt and pepper. Stuff the squid with the seasoned crab meat and secure the end with a cocktail stick. Cook on both sides under the grill until just browned. Squeeze over the lime juice and cut the squid into slices.

Divide the ingredients for the garnish between four bowls. Ladle the broth over the garnish and arrange the squid slices and tentacles on top. Serve immediately.

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