Thai Hot And Spicy Broth

• 6 cups chicken or pork broth
• 3 small red Thai chilies (or 4 jalapeño chilies), seeded and chopped, or fewer to taste
• 3 cloves garlic, chopped
• 2 shallots, chopped
• ¼ inch slice galangal or ginger root
• 4 kaffir lime leaves, cut into very thin shreds
• 6 inches lemon grass, finely sliced
• 3 tbsp tamarind paste, dissolved in 1/2 cup hot water, strained (or substitute juice of 2 limes)
• ¼ cup Thai fish sauce, or more to taste
• 10 grinds white pepper
• Cayenne pepper, if needed
• 1 scallion, finely chopped, both green and white parts
• ¼ cup finely chopped cilantro
• ½ cup coconut milk (optional)

Directions