Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      clove         garlic
   1                    shallot
   1      medium        red onion -- peeled
   1      teaspoon      dried red chili pepper
   1      teaspoon      sweet paprika
     1/2  cup           vegetable oil
   2      slices        fresh galanga
   1      stalk         lemon grass
   4                    fresh lime leaves
   6      cups          chicken stock
   6      tablespoons   Thai fish sauce -- (nam pla)
   3      tablespoons   sugar
  12      medium        shrimp
   8      pieces        crab claw
   8                    mussels
   8      thin slices   whitefish or
                        salmon
   4      tablespoons   fresh lime juice
                        chopped green onion and
                        coriander root -- for garnish

Preparation:

In a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed. Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavors, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature. In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat. Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.