Mix coconut milk with water in a 3:1 ratio (3 parts coconut milk to 1 part water) to avoid making it too thick. Bring to a boil on the stove.

Add the ginger, galangal, lemongrass, chili peppers, and kaffir lime leaves.

Add the chicken and cook until done, then add the enoki and shimeji mushrooms.

Add the sugar, fish sauce, and chicken bouillon powder. Taste and adjust seasoning, then squeeze in the lime juice.