Pour the coconut milk into a large pot, then add the water.

Add the soup aromatics (galangal, lemongrass, shallots), but do not add the kaffir lime leaves yet.

Once it starts to boil, add the chopped chicken. When the chicken is almost cooked, add the cabbage.

When the cabbage is nearly tender, add the kaffir lime leaves. Let it come to a boil, then turn off the heat. (I season the chilies separately in another pot in case kids are eating.)

Season to taste with salt, tamarind paste, sugar, and seasoning powder. Stir often to prevent the coconut milk from separating.