Add one stalk of lemon grass, galangal (thinly sliced) and stock to pan. Boil, reduce heat and simmer for 20 minutes.

Stain stock and return to pan.

Finely slice remaining Lemon grass, add to pan. Add chillies (crushed with side of knife), lime leaves (torn), fish sauce, mushrooms and spring onions (sliced). Gently heat for a few minutes.

Add sliced chicken and simmer until chicken is cooked (about 8 minutes)

Before serving add lime juice to taste and more fish sauce if required.

Serve garnished with coriander leaves.