Our grocery store does not stock squid very often (only three times a year!), so when they do, we are quick to snap some up and indulge in their delight. We made this soup last winter, adapting a recipe from Jane Hornby's cookbook I Know How to Cook (Phaidon 2010). To us, Thai flavors bring out the best in squid, and the tubes and tentacles cook up quickly in the bright, flavorful broth. - forester_lady

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