1In a pot add the stock and bring to a simmer. Add the galangal, kaffir lime leaves and lemongrass. Simmer for 10 minutes.
2Add the fish roe and simmer until just cooked. Add the chillies, cilantro, shallot and halved tomatoes. Cook for 5 minutes.
3Season the soup with the fish sauce, lime juice and tamarind juice.