Pour in the coconut milk and bring to a boil. Add the water, then add sliced galangal, lemongrass, kaffir lime leaves, crushed shallots, and tamarind. Simmer until fragrant.

Add the chicken, onion, liver, tomato, and oyster mushrooms. Do not stir; let it cook until the liver is done.

Season to taste and add halved dried chili peppers.