Seafood Tom Yam

Ingredients
# 8 freshwater prawns, shelled and deveined with tails intact or you can choose not to shell the prawns
# 150g sotong, cleaned and cut into pieces
# 2 blue crabs, cleaned and cut into halves
# 5 pieces red snapper fish meat
# 100g abalone mushrooms
# 6 cups chicken stock
# 20g galangal (lengkuas)
# 3 stalks lemon grass (serai)
# 12 cilipadi
# 3 roots Chinese parsley
# 4 tbsps chilli paste in oil (Nam Prik Pao)
# 6-8 kaffir lime leaves (daun limau purut)

Seasoning:
# 1 tsp salt, or to taste
# 1-2 tbsp fish sauce (nampla)
# 3-4 tbsp lime juice
# 1 tbsp oil
# 2 tbsps Maggi chicken stock granules
# Monosodium glutamate to taste

Garnishing:
# Chopped coriander leaves

Method
Smash the galangal and lemon grass slightly. Put them in a pot, add the cilipadi, parsley roots and chicken stock. Bring to a boil and add nam prik pao and kaffir lime leaves. Simmer for 10 minutes.

Put in all the seafood ingredients and mushrooms and bring to a boil until the seafood is cooked. Add in seasoning to taste. Serve hot and garnish with coriander leaves.