This soup has a distinctive hot and sour taste with hotness from the chilies and sourness from the tamarind boiled in the broth – it is a very common flavour combination in South East Asia.
The liquid that results from soaking the dried mushrooms is a great broth base – rich and earthy – full of umami! You can use a variety of noodles e.g. dried or fresh egg noodles, Udon, Hokkien or Soba noodles or even vermicelli or rice noodles if you’re gluten free. This would also be great with vegetable stock and tofu as a vegetarian option. You can buy tamarind from most supermarkets, normally in the international section. Either buy puree or dried tamarind, to which you can add a little hot water to loosen up.