Kroky

1. 1Bring broth to a boil with smashed lemongrass, galangal slices and torn kaffir lime leaves. Simmer 5 min to extract flavour.
2. 2Add chilies (whole, for moderate heat — sliced for intense), mushrooms and quartered tomatoes. Cook 4 min.
3. 3Add shrimp, cook just until pink — 90 seconds.
4. 4Off heat, stir in fish sauce, lime juice, chili paste.
5. 5Taste and balance: should be sour-spicy-salty in roughly equal parts.
6. 6Ladle into bowls, top with fresh cilantro. Eat immediately while hot.