Although this soup should be spicy, adjust the number of bird’s eye chilis so that it is to your preferred degree of heat. Bird’s eye chilis are really spicy and must be handled with care (they even make my fingers tingle when cutting them up). Even one birds eye chili will result in a healthy dose of spice. The soup also includes red chili peppers, which are the larger, less spicy type that add flavor and color, so don’t skip them. (I also like to add red peppers and onions when I have them on-hand, but neither are necessary.) Oh, and one last thing – I used Thai-style broth which is not salted, so I added soy sauce for salt. Even if you use low sodium boxed broth, you may find that your soup doesn’t need any extra salt at all – taste it to be sure.