Cut the chicken breast into bite-sized pieces. Heat a pot over high heat and pour in the coconut cream.

Add the lemongrass, galangal slices, kaffir lime leaves, and salt. Wait until the coconut cream comes to a boil.

Add the chicken. When the chicken starts to cook, pour in the coconut milk. Season to taste as desired.

Turn off the heat and squeeze in the lime juice. Top with cilantro when serving, if you like.