Fragrant pork broth with kidney and liver

Ingredients

For the pork broth

• 1kg/2lb 4oz pork bones
• 1 litre/1¾ pints chicken stock
• 5cm/2in piece galangal
• 2 garlic cloves
• 3 bird’s-eye chillies
• 1 tbsp Thai fish sauce

For the toppings

• 200g/7oz daikon, roughly chopped
• 4 Tenderstem broccoli spears
• 6 oyster mushrooms
• 1 thick slice pineapple, diced
• 2 tbsp vegetable oil
• 1 pork tenderloin, thinly sliced
• 1 pork kidney, thinly sliced
• 1 pigs liver, thinly sliced
• 5cm/2in piece fresh root ginger, thinly sliced
• 1 bunch coriander, roughly chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped
• 1 green chilli, finely chopped
• 1 tsp palm sugar
• 2 limes, juice only
• 3 spring onions, roughly chopped
• 1 bunch Thai basil, roughly chopped
• 1 tsp nam phrick phao