Nam ngiao (pork and tamarind tomato soup)

Instructions

1. Peel the tomatoes, cut them into quarters and roughly mash them with a fork.
2. Finely chop the garlic, onion and galangal, then fry them in the oil over medium heat for 3 minutes.
3. Add the chili paste and fry for 1 minute to bring out its aroma.
4. Add the minced pork and brown for 5 minutes, breaking it up.
5. Add the tomatoes and let them break down for 5 minutes over low heat.
6. Add the stock, tamarind, fish sauce and palm sugar, then simmer for 20 minutes.
7. Cook the rice noodles in boiling water for 1 minute, drain them and divide them among the bowls.
8. Pour the hot soup over the noodles and garnish with coriander and sliced chilies.