Directions

To Make

1. Toast dried chillies, coriander seeds, Sichuan peppercorns, cloves, star anise, cardamom and black peppercorns to release aroma. Set aside to cool.
2. Pound together toasted herbs until powdery and add together the galangal, lemongrass, shallots, Thai chilli and Thai shrimp paste with a mortar and pestle until you get a smooth paste.
3. Heat up a heavy bottom pot with oil and sauté the chilli paste until fragrant.
4. Add in chicken bones and meat and stir to cook. Add fish sauce and cook for 30 seconds.
5. Pour in water and let it come to a boil. Add in mushrooms and eggplants.
6. Add salt and dill fronds and serve hot.