冬陰功海鮮湯（忌廉版）

Bring the shrimp heads and shells to a boil in a pot. Continue boiling until the broth develops a reddish-orange color. Once it's ready, strain out the heads and shells, making sure to reserve the flavorful broth.

In a clean pot, add the reserved shrimp broth and bring it to a simmer over medium heat. Add the galangal, lemongrass, and kaffir lime leaves.

Season the broth with chili paste, tamarind paste, palm sugar, fish sauce, and a pinch of salt. It's important to taste and adjust the seasoning gradually until it's just right.

Once the flavor is to your liking, add the straw mushrooms, halved tomatoes, and evaporated milk. Continue to cook until the mushrooms are tender.

After the mushrooms are cooked, increase the heat to high. Add the made shrimp and squid.

As soon as the shrimp and squid are fully cooked, turn off the heat. Garnish the soup with culantro (or cilantro), torn kaffir lime leaves, and the fresh chilies. Serve immediately while hot.

Note: If you'd like a more sour flavor, you can squeeze in some lime juice to your preference.