Ingredients

• ½ pound chicken breast, sliced thin
• ¼ pound shimeji mushrooms (or substitute oyster or button mushrooms)
• 1 can (13 oz.) coconut milk
• 1¼ cups chicken stock
• 5 tsp sugar
• 2 tsp garlic, crushed
• 1.5-2 tsp fine sea salt
• 1 tsp crushed black pepper
• 5 pieces galangal, cut into small strips
• 5 pieces lemongrass, cut into 5 cm lengths (use the bottom half of the stick)
• 2 kaffir lime leaves, torn by hand into smaller pieces
• 3 Tbs lime juice
• 5 cherry tomatoes, cut into half
• ½ tsp Thai chili, crushed (optional)
• 2 spring onions, chopped, for garnish
• Cilantro for garnish