Seafood, Thai herbs and fish broth make for a simple Thai twist on a traditional bouillabaisse.
In a medium stockpot, heat the oil over medium heat. Add the shallot or onion, garlic, and jalapeno and saute for about 5 minutes.
Add the broth, lemongrass, galangal, and kaffir lime leaves and simmer for 10 to 15 minutes.
Add 1 TBSP of the fish sauce and 1 TBSP of the lime juice, taste the soup, and add the remaining 1 TBSP fish sauce and 1 TBSP lime juice, if needed.
Add the cod, shrimp, clams, mussels, Thai basil, and cilantro and simmer until the mussels and clams open, about 5 to 10 minutes.
Ladle the soup into bowls and season with the additional seasonings, to taste.