Season the shrimp with salt and pepper.
Use a meat mallet or similar to bash the garlic, chilli, and lemongrass so they burst open to release flavour. Add into the pot.
Add ginger and broth. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes. Add onions and mushrooms, simmer for 3 minutes. Add tomatoes, simmer for 1 minute. Add shrimp, simmer to an internal temp of 120°F (49°C).
Marinate the Chicken: In a medium bowl, combine soy sauce, turmeric, garlic, ginger, brown sugar, and fish sauce. Add in the chicken and marinate for 30 minutes or overnight if desired
Stir in sugar, fish sauce, evaporated milk, and Thai chili paste to the broth. Simmer for 1 minute.
Add lime juice, then taste. Adjust sugar, salt (fish sauce), and sour (lime) to your taste.
Ladle into bowls and serve with fresh coriander and fresh chilli.
Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili oil, and ginger in a small bowl. Whisk in 2 - 3 tablespoons of water until desired consistency is reached; set aside.
Cook the Chicken: Drain the chicken from the marinade, discarding the marinade.
Preheat a grill or grill pan on medium-high heat. Thread chicken onto skewers. Brush with canola oil. Grill, turning occasionally until the chicken is completely cooked through, reaching an internal temperature of 160°F (71°C) using a thermometer, about 8 - 10 minutes.
Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
Place about 1 tsp of the mixture in the center of each wonton wrapper. Whisk egg white in a bowl and brush onto the edges to help seal the rangoons. Alternatively, moisten the edges with water. Fold the corners over to form triangles, and press to seal.
Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the rangoon in the hot oil for 2 - 3 minutes or until golden brown and crispy. Drain on paper towels. Serve with duck sauce if desired.
For Almond Milk: Stir the honey and cinnamon into the almond milk until fully combined.
Serve chicken satay with peanut sauce, shrimp tom yum soup, crab rangoon, and almond milk with cinnamon and honey.