For the spice paste, wash the chilli and chop finely with the seeds. Peel and chop shallots, garlic and galangal. Cut lemon grass lengthwise, remove the outer leaves and chop the stalks.
Cut off, wash and chop the coriander roots. Set coriander green aside. Crush all prepared ingredients, lime leaves, peppercorns and salt in a mortar to a paste. For the curry, peel the galangal and cut into coarse pieces.
Cut the lemon grass lengthwise, remove the outer leaves and first chop the stalks and then crush them finely in a mortar. Wash the meat, dab dry and cut into pieces. Fry the spice paste and 4 tablespoons of oil in a large pot at low heat for 1-2 minutes until it starts to smell.
Add the meat and mix in. 1 1⁄2 Add litres of water with broth, lemon grass, lime leaves, galangal, sugar and fish sauce. Bring to the boil and simmer for about 10 minutes. Meanwhile peel Krachai thinly and cut into thin slices.
Clean or peel the vegetables and cut them into small pieces. Add everything with the pepper panicles to the soup and cook for 1-2 minutes at most, the vegetables should still be crisp. Wash the rest of the coriander and dab dry.
Serve the soup. Sprinkle with coriander. Serve with jasmine rice.