In a pan on Medium heat pour in 1 tablespoon of vegetable oil. Once the oil is hot toss in the minced garlic and chopped shallots. Saute for about 1 minute.
Then toss in the lemon grass, galangal and lime leaves. Saute for about 2-3 minutes or until the lemon grass is is slightly softened.
Add in the tomatoes and pineapples. Saute for about 2-3 minutes or until the tomatoes are slightly cooked.
Pour in the chicken broth.
Add the Tom Yum paste and stir the broth.
Then add in the Fish Sauce.
And add in the sugar.
Also add in the Totole Chicken Seasoning. Stir the broth.
Add the sliced Thai chilis and turn the heat to "High".
Just before the broth comes to a boil turn off the heat. Then pour in the lime juice and stir.
Let the broth cool a bit before transferring it to a hot pot . Only fill the hot pot half way with the broth. Keep in mind that the broth will rise as you add in your seafood and vegetables. Also as you continue to add in all the other ingredients, the broth will become diluted . You will need to replenish the hot pot with the reserved broth to keep it flavorful.
Once the broth has been transferred to the hotpot add in a handful or two of chopped Thai Basils. Place the hotpot in the center of your table and let it sit while you prepare the rest of the ingredients.