Tom yum gung with pumpkin and seafood

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.