Thai Tom Yam Goong

Ingredients
10 large prawns
1 squid
1 packet oyster mushrooms
1 canned button mushrooms (halved)
2 large tomatoes (cut eight)
3 bird eye chillies
Thumbsize galangal (sliced)
3 lemongrass (cut slantly)
8-10 lime leaves
coriander for garnishing
1-2L water

Seasonings
1/4 cup Thai chilli paste
100 ml coconut milk
Lime juice squeezed out from 4-5 fresh lime
Thai fish sauce to taste
Palm sugar to taste

Method
1. Bring 1-2L water to boil, add bird eye chillies, galangal, lemongrass, lime leaves and cook for 10 minutes.
2. Add all the seasonings to taste and simmer for 15 minutes.
3. Put the rest of the ingredients into the soup until its all cooked.
4. Garnish with some coriander, serve hot with steamed rice.

*Note: Please adjust the amount of the seasonings to your own liking as I didn't measure to cook. It is strongly recommended to use the lime juice from the fresh lime as it tastes and smells more authentic*