Blend, chiles, lemongrass, galangal, shallots, garlic, turmeric, lime juice, shrimp paste and water in blender. In stockpot, heat oil and add coconut milk, simmer for 2 minutes. Add spice paste and cook for 2 minutes. Add chicken and cook for 5 minutes, then stir in chicken broth, sugar, fish sauce and salt. When soup comes to a boil, reduce heat to low, add eggplant and tamarind juice. Simmer for 10 minutes. Serve, garnished with basil and rice.
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