Bring water to boil (600 ml) should be enough to serve 4 people.

Next I put lemon grass and galangal in cloth bag and tie it properly. Then immerse the bag in boiling water along with dried chilli and kaffir lime leaves. Boil for 2-3 minutes.

Add the coconut milk, then put mushrooms and chicken and boiled until they are cooked.

Season the soup with salt, sugar, soy sauce, lime, grinded garlic and bird eye chili (if you love your soup spicy!!)  I leave a seasoning process until the end as sometimes heat can change taste and I want my soup taste to be spot on. :P  Leave them to boil for 1 minute.

Decorate with coriander leaves and enjoy them with hot rice... Yum!!

P.S. Some small tips: I find it important to balance the ingredients as too much water or too little spices can spoil the dish. Else everything is pretty straight forward.