In a medium pot, bring the chicken stock to a simmer over medium heat. Add the chicken pieces and 2 tablespoons of fish sauce; simmer for about 15 minutes until the chicken is fork-tender.

While that simmers, place the dried chilies on a sheet pan and broil on LOW in the oven for about 5-7 minutes until charred. For fresh chilies, chop finely and add directly to the stock.

On another sheet pan, place the sliced shallots cut side up and broil until charred, about 5-8 minutes. Add them to the stock pot once done.

Smash the lemongrass stalks with the back of a knife and cut into 2-3 inch pieces. Add these, alongside galangal slices, to the stock. Bruise the makrut lime leaves before adding them to the mix. Let everything simmer for 5 minutes.

Introduce the tamarind paste, mushrooms, and tomatoes to the mix. Allow the soup to return to a boil.

Turn off the heat and stir in the lime juice. Adjust seasoning with more tamarind, lime juice, and fish sauce as needed. Add sugar to balance tartness if needed.

Just before serving, stir in the cilantro and sawtooth coriander leaves.

Serve hot with steamed jasmine rice on the side.