1. Start this dish by making a curry paste, add hot water to the dried red chillis and soak for 5 minutes until soft. Next in a pestle and mortar add peeled shallots, ginger, coriander seeds and garlic and grind down. Remove the dried chillis from the water then add to the pestle and mortar along with the fresh chilli and pound, when these ingredients are nicely ground, add bruised chopped lemon grass, turmeric, a touch of vegetable oil and grind. The paste should be nicely combined although its entirely up to you how fine you would prefer the soup to be.
2. Now we have our curry paste add to a pan with oil and fry for a good 10 minutes on a medium heat taking care not to let the paste burn. You will know when the paste is ready as the colour will get darker and you should smell a strong aroma of the spices.