Vietnamese Squid Soup

For the filling mixture, place the tofu in a large bowl and mash by hand or with a fork. Peel the lemongrass twice and cut away the tip and the stalk. Chop the softer parts as well as the kaffir leaves, garlic, chili pepper and ginger and mix everything together with the egg into the tofu. Season well with salt and pepper. Wash the squid well, pat dry with kitchen paper and fill in the filling mixture. Caution: fill the squid only 2/3 full, otherwise the filling will swell out during cooking. Seal the opening with toothpicks.

In a pot, bring the chicken soup to a boil. Slice chili peppers diagonally, chop garlic and ginger finely, peel lemongrass stalks, cut away the tip and stalk, and finely slice the softer parts diagonally. Stir lemongrass together with ginger, garlic, star anise as well as fish sauce into the soup, put in the stuffed squid and boil gently for 5 minutes. Season to taste with lime juice. Just before serving, garnish with chili and cilantro leaves.

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