Instructions: Bring water (or chicken broth) to a boil in a medium-size pot. Simmer galanga and lemon grass in it for 20-30 minutes to draw out flavors. Strain them out if you wish.

Reserve the thick cream from the top of the can of coconut milk and add the light, watery part on the bottom of the can to the pot. (see Note) Bring to a boil and stir in chicken pieces. Return to a boil, lower heat, and simmer a few minutes, or until the surface of the chicken loses its raw pink color. Add sliced onion, chillies, and kaffir lime leaves. Simmer another minute, then add the mushrooms. Cook 1-2 minutes longer, or until the chicken is cooked through and the mushrooms are tender.

Add reserved coconut cream. Stir well to melt and blend in with the soup. Warm through and season soup to taste with fish sauce. Add ground pepper and lime juice to desired sourness. Balance the sharp sour of the lime juice with enough palm sugar so the sweetness and richness of the coconut milk come through. Ladle into serving bowls and garnish with cilantro.

Note: The coconut cream from canned coconut milk can curdle when boiled with water for too long and at too high a temperature, so add it toward the end of cooking, heating just enough to dissolve coagulated parts, and to blend in smoothly with the rest of the broth.

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