Any good broth starts with a strong base, and that’s why I chose to make my own curry paste instead of store bought. Sure, there are definitely some good brands out there, but nothing beats the homemade stuff. This version has red chillies, kaffir lime leaves, shrimp paste, ginger, garlic, shallots, galangal, fresh turmeric and salt. I wish you could smell this stuff it is almost intoxicating, in a good way though!! A key thing to remember here is to take your time and sauté the curry paste for a full fifteen minutes scraping constantly so that all the alliums are cooked through, or else you will end up with a bitter broth and slurping bitter soup is not fun.
Shrimp paste is a staple in Thai cuisine, but you could skip it if you want to make it vegan or vegetarian friendly (I do think it adds a lot of umami flavors which would otherwise be missed!).