This is one of the dishes we cooked at our cooking school in Chiang Mai, although their recipe includes prawns and fish sauce. Don't eat the lemongrass, galangal or kaffir lime leaves - they're just for flavouring. The original uses 20 chillies!
Makes 4 servings
750ml stock
6 cloves garlic, crushed
6 shallots, sliced
2 stalks of lemongrass
10 thin slices of peeled galangal (ginza)
300g straw mushrooms
5 tomatoes, cut into 8 pieces
10 small green chillies, cut in half lengthways
3tbsp soy sauce
5 kaffir lime leaves, torn into pieces (no stem)
2tbsp lime juice
10g coriander, chopped
Add the garlic, shallots, lemongrass and galangal to the stock and bring the stock to the boil. Then add the tomatoes and mushrooms and bring back to the boil. Add the chillies and soy sauce followed by the kaffir lime leaves. Cook gently for 2 minutes.
Turn off the heat and stir in the lime juice. Serve garnished with coriander.