Slice galangal and lemongrass into thin slices

Heat 3 cups of coconut milk in a large pot. After warm, cook galangal and lemongrass.

Chop chicken breast into chunks. Add to simmering coconut milk. (don't let the coconut milk heat up too fast, or else it with curdle)

Slice chilis and add to the soup.

Crush lime leaves in hand and add to soup

Slice onions and add to soup

Halve green beans and add to soup

Slice mushrooms and add to the soup

Add remaining 3 cups of coconut milk. Salt the soup.

Slice the tomatoes into small wedges and add to soup

Cook for an additional 10 minutes.

Serves with Rice. Top with cilantro. Squeeze in lime juice into each served bowl