I poured 32oz of chicken stock into a large pot and brought it to a boil. Then I added in the chopped vegetables (kale, romaine lettuce, and mushrooms) and brought the stock to a boil again. Next to go into the pot was the seafood (tilapia chunks, prawns/shrimp, and I’ve put in scallops and mussels in the past too). I would budget 1 filet of tilapia plus a bit of other seafood (e.g., 2-3 prawns/shrimp, 2-3 mussels) per person. Note that the chicken stock should cover the seafood you add in to the pot, so add extra chicken stock if needed.
Seafood cooks pretty fast (approx. 4 minutes). Check that the prawns/shrimp have turned pink, that the fish is no longer translucent in color. If you’re concerned about undercooked food, then take a piece of fish out and cut in half to ensure it’s not translucent in the center.
Last I added in the coconut cream (from the top of a refrigerated can of coconut milk), 1 teaspoon of fish sauce (optional) – I use this Red Boat fish sauce, and salt to taste. I brought the soup to a quick boil and took it off the heat as soon as it started boiling.