Seafood Soup

Rinse chile peppers, cut in half, remove seeds and ribs and chop. Peel garlic and ginger and finely chop both. Heat oil in a pot and saute garlic, ginger and chile pepper briefly. Add curry paste and shrimp paste, saute and add broth and coconut milk. Add kaffir lime leaves, mix and simmer for about 10 minutes.

Rinse lime in hot water, wipe dry and finely grate zest. Squeeze juice from lime. Trim mushrooms and cut into small pieces. Slice prawns along the back and devein. Rinse squid, pat dry, slice a diamond pattern with a sharp knife and then cut into bite-size pieces. Add squid, prawns, lime juice, lime zest and mushrooms to the pot and simmer over low heat for about 5 minutes until done (do not allow it to boil).