Cooking Tom Yum Seafood is a great way to enjoy a flavorful and aromatic Thai soup. Here’s a recipe to help you make it at home:

### Ingredients:
– **For the Soup:**
– 200g mixed seafood (shrimp, squid, mussels, etc.)
– 1.5 liters (6 cups) water or chicken broth
– 3-4 stalks lemongrass, cut into 2-inch pieces and smashed
– 5-6 kaffir lime leaves, torn into pieces
– 3-4 slices galangal (or ginger if unavailable)
– 3-4 Thai bird’s eye chilies, smashed (adjust to taste)
– 200g mushrooms, sliced (optional)
– 1 medium tomato, cut into wedges
– 1 medium onion, sliced
– 2-3 tablespoons fish sauce (adjust to taste)
– 2-3 tablespoons lime juice (adjust to taste)
– 1-2 teaspoons sugar (optional)
– Fresh cilantro, chopped (for garnish)

– **Optional:**
– 1-2 tablespoons Thai chili paste (Nam Prik Pao) for extra flavor and color

### Instructions:

1. **Prepare the Broth:**
– In a large pot, bring the water or chicken broth to a boil.
– Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies to the pot. Boil for about 5-10 minutes to infuse the flavors into the broth.

2. **Add Vegetables:**
– Add the sliced mushrooms, tomato wedges, and onion slices to the pot. Let it simmer for another 5 minutes.

3. **Cook the Seafood:**
– Add the mixed seafood to the pot. Cook for about 3-5 minutes until the seafood is just done (shrimp should turn pink, and squid should be opaque).

4. **Season the Soup:**
– Stir in the fish sauce, lime juice, and sugar (if using). Taste the soup and adjust the seasoning as needed. If you prefer a spicier soup, you can add more bird’s eye chilies.
– If using Thai chili paste, add it now and stir to combine.

5. **Serve:**
– Ladle the Tom Yum Seafood into bowls. Garnish with chopped fresh cilantro.
– Serve hot, with steamed jasmine rice on the side if desired.

Enjoy your homemade Tom Yum Seafood soup!