First, make the shrimp stock. Heat 1–2 tablespoons of cooking oil in a pot until moderately hot, then add the shrimp shells and heads. Stir‑fry until the shells change color.

If the shrimp heads contain roe, press them with a spatula to release it. Add enough water to cover, then drop in the middle stalk of lemongrass.

Simmer over medium‑low heat for about 10 minutes. Strain out the shells and lemongrass, then add the crushed lemongrass stalk ends, galangal slices, and bruised kaffir lime leaves (reserve 3 leaves for later).

Keep simmering over medium heat for 6–8 minutes, then you can decide whether to keep or remove some of the aromatics.

Next, add all the seasonings, evaporated milk, tomatoes, onions, chilies, and any other vegetables of choice. Cook for 1–2 minutes until veges are slightly softened.

Add the seafood along with the reserved lime leaves.

Once the seafood is cooked, turn off the heat and squeeze in fresh lime juice while the soup is hot but not boiling anymore.

And that’s it—ready to serve! Dig in!