Prepare the fried fish. You can also use grilled catfish or smoked fish for a delicious alternative.

Wash the vegetables and chop the herbs. Cut the lemongrass into short pieces, slice the galangal, crush and halve the shallots, halve the tomatoes, tear the kaffir lime leaves into small pieces, chop the cilantro into short pieces, and pluck the holy basil leaves. Prepare the tamarind juice.

Fry the dried chilies until fragrant and slightly darkened. Drain the oil and crush them lightly.

Toast the four herbs together until fragrant: lemongrass, galangal, shallots, and kaffir lime leaves.

Bring the broth to a boil (you can use bouillon cubes). Add the toasted lemongrass, galangal, shallots, and kaffir lime leaves. When the broth boils, add the tamarind juice, salt, fish sauce, and sugar. Simmer until the aroma of the herbs is released.

Add the fish, followed by the tomatoes and fried chilies. When the broth boils, taste for a balance of sour, sweet, and salty flavors. When it boils again, add the holy basil and cilantro. Stir well and turn off the heat. Ready to serve.