Pour the chicken stock into a pot and heat over a medium-high heat. Add the chillies, lemongrass, lime leaves, galangal slices, and shallots. Bring to a gentle boil.
Add the sliced chicken and peppers and allow to cook through for approximately 5-10 minutes. Add the tomatoes (if using), broccoli & mange tout. Simmer for 2 minutes.
Season the soup with fish sauce, lime juice, and roasted chilli paste. Taste the broth and adjust the seasonings as needed.
Remove from the heat, add chopped herbs. Serve immediately with steamed jasmine rice.
2 chicken fillets, thinly sliced
500 ml clear chicken stock
2 red Thai chillies, bruised
1 lemongrass stalk, cut into segments and bruised
5 kaffir lime leaves, de-veined and torn
50g galangal, peeled & thinly sliced
1 long shallot, thinly sliced
½ red pepper, sliced
½ yellow pepper, sliced
50g stem broccoli, cut into 1 cm pieces
50g mange tout
½ tablespoon fish sauce
1 lime, juiced
1 tablespoons roasted chili paste
1 teaspoon palm sugar
1 teaspoon chopped coriander
1 teaspoon chopped spring onion
1 teaspoon torn Thai basil
2 plum tomatoes, quartered lengthways (optional)