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PaiChongchitnant
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Place the chilies on a baking sheet and broil them on low, 6 inches away from the elements, until they develop charred spots (watch them and don't go anywhere, this happens very quickly!). Alternatively, place the dried chilies into a dry wok or sauteé pan and toast over medium heat, stirring constantly, until they are charred and crispy.
Place the shallots, cut side up, on top of a foil-lined baking sheet and broil them on high on the top rack until the edges are charred. Alternatively, place them on a grill, cut side down, until charred.
Add chicken stock to a pot and bring to a simmer over medium high heat. Add shallots and dried chilies (if you want your soup to be spicy, break the chilies up, the more you break the spicy the soup becomes). Lower the heat and simmer gently for 5 minutes or until the shallots are softened.
Add lemongrass, galangal, kaffir lime leaves and bonito flakes and simmer for 3 minutes.
Add fish sauce, tamarind juice, cooked chicken or turkey, and mushrooms; bring to a boil, then remove from heat. Add lime juice, taste and adjust seasoning with more lime and/or fish sauce as needed. Sprinkle with chopped cilantro right before serving.
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