Let the seafood thaw and add the defrosted water to the broth. Wash, peel and chop the ingredients from tomatoes to galangal. Simmer with the stock, lemon juice and turmeric powder for 20 minutes. Let cool down a bit, put in the blender and puree for 1 minute at high speed.
In the meantime, wash the chillies and kaffir lime leaves and use them whole. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently tap the lower half of the pieces with the back of the knife. The stems should remain optically intact.
Return the stock to the saucepan, add the chillies, lemongrass and the kaffir lime leaves and simmer with the lid on for 10 minutes. Season to taste with the fish sauce. Add the thawed seafood and simmer for 2 minutes. Spread on the serving bowls, garnish, serve warm and enjoy.