Instructions: Heat a wok dry, and warm the dried chilies, then crumble them. Add a little oil to the wok, and saute the chilies, ginger, galangal, shallots and garlic, until aromatic.

In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients, and the fish sauce and lime juice, and taste for balance, then add the remaining ingredients, and bring back to the boil before adding the chicken.

After about 1 minute taste for the balance of spices again, and then serve when the chicken is just cooked.

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