Ingredients.

• 200 grams of shrimp head.
• 1 galangal root (cut into pieces).
• 4 lemongrass (cut into 3 inches and crushed).
• 5 dried chilli (optional).
• 30 grams of Tomyum paste.
• 60 grams of sugar.
• 40 grams of salt.
• 100 mls of fish sauce.
• 30 grams of lime powder.
• 70 mls of fresh milk wihout sugar.
• Seafoods (depends on you).
• Beef.
• Mushrooms.
• Vegetable oil.

Instructions.

• Heat vegetable oil in the large saucepan, add shrimp head and stir fry well. Then add 3 litres of water and bring to a boil. When the water is boiling, add galangal root, lemongrass, dried chilli, coriander, lime leaves and cooked for about 15 minutes until fragrant.
• Filter the stock, just keep the liquid. Pour the fish sauce, sugar, salt, lime powder and Tomyum paste, stir well until are dissolved. Final is add fresh milk and stir well. Wait until the stock boils again. Each person dips some seafoods and mushrooms into the stock until well done, using chopsticks to pick cooked seafoods, mushrooms, cover with some of hot broth into a bowl.

And done, hope you enjoy!