Step 1

Add seafood stock, lemongrass, lime leaves, shallots, tomato, galangal, and 2 tablespoons of Fish Sauce in a pot over medium heat. Bring to a boil.

Step 2

Add the mushrooms. Let them simmer for 2-3 minutes, or until mushrooms are soft.

Step 3

Add 2 tablespoons of Nam Prik Pao (Thai chili paste). Stir until combined.

Step 4

Add the seafood (shrimp, scallop, mussel and calamari). Simmer over medium heat 2-3 minutes, or until shrimp turns pink and mussels have opened. Scallop should be firm to the touch. Do not overcook them. Once they are cooked, turn off the heat.

Step 5

Scoop the soup to the serving bowl. Since we don't eat galangal, lemongrass and kaffir lime leaves, you can leave them in the pot or can put them in the serving bowl if you'd like. Sprinkle with some fresh cilantro, add smashed chillies, and lime juice. Taste it, add more or less. It should taste salty, a little sweet and sour. For the spiciness, use less or no chillies if you don't like spicy food.