chicken galangal in coconut cream soup ( tom khaa kai )

500 grams chicken breast
3 1/2 cups coconut milk
7-8 fresh slices fresh young galangal
300 grams young angel mushroom, torn into pieces
9 crushed hot chilies
1 lemon grass, cut into 1" length
4-6 kaffir lime leaves, torn in half
2 tbsp sliced coriander
3 tsp sugar
2-3 tbsp fish sause
1/3 cup lime juice
1 cup water
kaffir lime leaves for garnish

Wash the chicken, remove the skin and cut diagonally into bite pieces, set aside.
Put coconut milk in to a pot, add water and bring to the boil over medium heat. When it starts to boil, reduce the heat. Add galangal, lemon grass and kaffir lime leaves, continue boiling for few minutes until there is fragrant smell.
Add the chicken and all seasonings, simmer untill the chicken is done and tender.Add mushroom, and cook until done. Follow with crushed chilies, then remove from the heat.
To serve: Spoon the soup into serving bowl, stir lightly to combine and garnish with kaffir lime leaves.

Serves 4