INGREDIENTS
10 pcs Fresh shrimps (shelled, de-vine, keep shell & head of shrimp)
1 pc Mud crab (dressed, cut into pieces)
10 pcs Clams (rinsed, soaked in water)
5 cloves Garlic (sliced)
5 cloves Shallot (finely chopped)
8 stems Lemongrass (chopped the harden stem)
40 g Galangal (sliced) 		6 stalks Chinese parsley (finely chopped, keep the roots)
2-4pcs Bird’s eye chili (depends on your preference)
10 g Kaffir lime leaves (rinsed, crushed with hands)
450 g Pumpkin (peeled, seeded & cut into pieces)
250 g Thai eggplants (cut half)
10 straw Mushrooms (cut half)
2 litres Chicken broth 		Seasoning:
150 g Tom yum gung paste
20 g Fish sauce
20g Sugar
4 Fresh Lime Juice
Some Coconut milk

Method

1. Heat 1/4 cup oil in a wok. Fried garlic and shallot until fragrant. Add shell & head of shrimp. Crush the shrimp head for mellow taste.

2. Add chicken broth, lemongrass, galangal, roots of Chinese parsley, bird’s eye chilli & kaffir lime leaves. Bring to boil. Cook over low heat for further 30mins.

3. Sieve to extract the soup and re-heat. Add pumpkin and cook for 10mins until soft. Put Thai eggplants, straw mushrooms & seasoning (except coconut milk) in soup and mix well. Cook until pumpkin and eggplants become soft.

4. Add crab & clams then shrimps to cook until done. Pour in coconut milk and sprinkle chopped Chinese parsley then serve.

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