Tom Som

Method

1. Soak 2 deseeded dried red chillies in warm water for 10 minutes until soft and pliable, then drain and chop roughly.
2. Pound the softened chillies in a granite mortar with a pinch of salt until fibrous, then work in 2 peeled shallots, 5 g of sliced fresh turmeric and 2 garlic cloves, one at a time, until you have a smooth paste. Pound in 1 tsp of shrimp paste last.
3. Bring 300 ml of water to the boil in a small saucepan over a high heat. Whisk in the paste until it dissolves, lower to a steady simmer and cook 5 minutes, until the broth turns golden and smells fragrant rather than raw.