| Olive Oil | 2 tbsp |
| Finely Chopped Shallot | 1/2 cup |
| Garlic | 2 cloves |
| Water | 3 cups |
| Chiles | 2 |
| Assorted Seafood (Mussels, Shrimp, And Crab) | 2 pounds |
| Lime Leaves | 5 |
| Coriander Leaves | As needed |
| Salt And Sugar | As much as needed |
In a 5-quart saucepan, heat the olive oil over medium-high heat. Add the shallot and cook, stirring frequently, until it just starts to soften.
Bring to a low boil. Add the garlic, tomatoes and juice, water, red chilies and lemon grass also with lime leaves.
Add fish sauce and chilie paste and cook for another 1 minute.
Add in your seafood and cover the pot. Cook until the mussels have just opened and the shrimp have just turned pink about 3-5 minutes.
Salt levels will depend on the type of tomatoes you use, as well as the seafood. Serve hot with coriander leaves.