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1. I recommend to do all the cutting and chopping first - chicken to the one bite chunks, mushrooms and chilies to slices, tomatoes and onions to thicker wedges, lemongrass and galangal to thin slices, chop the cilantro.

2. Put a half of the coconut milk to the big pot (I use my wok with a lid), start warming it up on a medium heat, add galangal, lemongrass and kaffir lime leaves (I am using dries ones).

3. Be careful with your coconut milk - you do not want to boil it, so use low to medium heat.

4. When the coconut milk is about to start boiling, add chicken and the rest of the coconut milk.

5. Add mushrooms and chilies and maintain the low heat. As for the chilies I use spicy rawit/bird’s eye chili - 2 pieces and less spicy cayenne pepper - 2 pieces. Then my soup is just a little spicy so it is up to you, how you like it. 

6. Add onions and once the soup is about to boil, add tomatoes - this should be done at the point when all the other ingredients are almost cooked - tomatoes will need just a short time to cook so check the other ingredients before adding them - usually the mushrooms need the longest.

7. You may want to add some water or chicken stock if your soup seems to be too thick - it depends on how thick your coconut milk was and also on, how thick and creamy you want your soup to be.

8. Add fish sauce - this adds some nice flavour but also I use it instead of salt here so be careful and adjust according to your preference.

9. Once your tomatoes are cooked, let the soup come to a short boil and then turn off the heat completely.

10. Add a handful of cilantro, give it a quick stir - cilantro will cook from from the hot soup.

11. Add fresh lime juice from a half of a lime, another quick stir and your soup is ready to be served.

12. I always serve the soup with fresh cilantro, chilies and fish sauce, so anyone can add what s/he likes. I also use steamed rice as a side.

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