1. cut the squid into large pieces and cut the inside of the tender flesh crosswise with a kitchen knife, but do not cut all the way through. Sprinkle with lime juice, season with salt and pepper and place in the refrigerator with the lid closed.
For the seasoning paste, process garlic, chili, turmeric, scallions, ginger, cilantro and shrimp paste in a food processor to a thick paste.
Heat oil in a wok and add chilies and scallions. Add squid in batches and roast at moderate temperature for 2 minutes, then remove.
Heat the extra oil in the wok, add the seasoning paste, tamarind concentrate, and lemongrass, and stir-fry over low heat for 5 minutes until cooked through.
Return the squid to the wok and add the chicken soup. Season with pepper and add basil. Bring to a boil and simmer on low heat for 2 min.
Serve with long grain rice.
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