In a medium pot, bring the chicken stock to a simmer over medium heat. Add the cut chicken and 2 tablespoons of fish sauce. Simmer for 15 minutes, or until the chicken is fork tender and fully cooked.

For dried chilies, broil them on LOW until they puff up and char slightly. For fresh chilies, finely chop them and add now, letting their heat infuse the broth.

Broil the halved shallots on HIGH until lightly charred, about 3-5 minutes. Once done, add them to the stock pot for sweetness.

Smash the bottom half of the lemongrass stalk and cut it into 2-3 inch pieces. Once the chicken is tender, add the lemongrass and galangal slices to the pot.

Bruise the makrut lime leaves to release their oils and throw them into the simmering soup. Let everything simmer for an additional 5 minutes.

Add 2 tablespoons of tamarind paste, mushrooms, and tomatoes. Bring everything back to a rolling boil.

Once boiling, stir in 2 tablespoons of lime juice, and taste the soup. Adjust the seasoning with any remaining tamarind, lime juice, and fish sauce needed. Add sugar to balance the sourness if required.

Before serving, stir in cilantro and sawtooth coriander. Serve your delightful Tom Yum Soup hot, ideally with fluffy jasmine rice on the side.