For the Broth:

• 4 cups seafood or chicken broth
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tablespoons red curry paste or chili paste
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to spice preference)
• 1/2 teaspoon black pepper
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1/2 cup water

For the Seafood:

• 8 large shrimp, peeled and deveined (tails on)
• 1/2 lb white fish fillet (cod, snapper, or halibut), cut into chunks
• 12 clams or mussels, cleaned
• 1/2 cup squid rings (optional)

For Garnish & Serving:

• 1/4 cup fresh cilantro, chopped
• 1 red chili, sliced (optional for extra heat)
• 1 lime, cut into wedges
• Steamed jasmine rice or sticky rice