1. defrost crayfish tails, rinse when cooled, peel, cut along the dorsal curvature, remove the intestines. Cut crab tails into bite-sized pieces.
2. lightly fry shells and heads in oil in a saucepan. Add ginger, galangal, shallots and lemongrass and sauté, seasoning lightly with salt. Add tomatoes, 800 ml water, red chili pepper and kaffir lime leaves, bring to a boil, then gently simmer at low temperature for 30 minutes.
Strain the soup and season with salt, honey and lime juice. Bring to a boil, cook shrimp pieces in the hot, no longer boiling soup for 2-4 min.
4. bring soup to table and place green chili, spring onion rings and cilantro in dessert bowls. Each guest sprinkles his unit with it as desired.
fit bread croutons, first toasted in neutral oil, then tossed in a few drops of sesame oil and a little sesame. All the ingredients, except for the tomatoes, are available in Asian grocery stores.
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