Vietnamese Canh Chua

1. Clean and prep the veggies, mushrooms, shrimp, squid, seafood balls, and all the fresh ingredients.

2. Sauté the thinly sliced shallot, garlic, minced lemongrass until fragrant. Add the tom yum paste, coconut juice, chicken broth, lemongrass, and kaffir lime leaves.

3. Season with salt, mushroom seasoning, tamarind seasoning, and palm sugar. Adjust to your liking since some of the ingredients has added salt. Adjust sugar to your sweetness preference.

4. Let broth simmer for about 20-30 minutes, and skim impurities.

5. Add seafood balls and mushrooms first since they need extra time to cook. Everything else cooks really fast.

6. Add chili oil to make your broth spicy. Add chopped green onion and sliced pepper right before serving.

7. Enjoy with vermicelli noodle and the spicy dipping sauce!