Step 1

In a medium pot, bring the stock to a boil.

Step 2

Meanwhile, smash the Thai chilies with a pestle so they are broken but still hold together as 1 piece, or cut them into large chunks.

Step 3

Once the stock is boiling, add chilies, lemongrass, galangal, and makrut lime leaves; simmer for 5 minutes.

Step 4

Season with the lower amount of fish sauce and sugar within the range above (you can ramp it up later), then add mushrooms and simmer for another 2 minutes to cook.

Step 5

Add the meat and tomatoes and cook just until the meat is heated through. Turn off the heat, add lime juice, then taste and adjust seasoning.

Step 6

Stir in fresh herbs.