2 Make broth
Heat a pot over a medium heat. Add the oil, garlic paste and red chilli (spicy!) and cook for 1 min. Add the galangal, ginger, lemongrass, lime leaves, coriander stems and the white parts of the spring onion and cook for 2 min further. Add the red curry paste (spicy!) and cook for 2 min. Add the chicken stock and bring to a boil. Simmer for 10 min.