Add the water to saucepan along with the pink salt, chili, lime leaf, lemongrass and galangal. Bring to a gentle boil for 3 minutes
Next, add the tamarind paste and mushrooms. Cook out gently for 3-4 minutes
When the mushrooms are cooked, add the chili paste, coconut milk, palm sugar and lime juice. Bring back to a gentle simmer and taste, taste, taste.
This is when you can adjust the flavours, add more chili for heat, lime for acidity, tamarind for sourness, palm sugar for sweetness or soy sauce for saltiness.
When you are happy with the flavour balance, transfer to serving bowls.
Garnish with chopped spring onions and feel free to add more chili slices or lime wedge.