How to make thai food: Boiled extract sea boat or Tom yum po-tak ta-lay

Ingredients

* 100 grams green mussel, cleaned

* 100 grams crab, chopped into small pieces

* 80 grams red sea bass , sliced

* 80 grams squid, scored and sliced

* 80 grams medium-sized shrimps, cleaned, shelled and deviened

* 1/4 cup mushrooms, peel black skin and cut in half

* 2 tablespoons galangal, sliced

* 2 tablespoons fish sauce

* 3 tablespoons lime juice

* 5-10 chillies, crushed

* 2 lemomgrass, sliced 2 inch long and crushed

* 3 kaffir lime leaves, shredded

* 1/2 cup basil leaves

* 2 cup vegetable stock or water

* coriander leaves (for garnishing)

Preparations

1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.

2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.

3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.