Add 1 cup (240 ml) of water to a pot. Boil the chicken wings for about 30 minutes until cooked.

Add sliced galangal, bruised lemongrass, and torn kaffir lime leaves (remove the center stem). Simmer for about 10 minutes until fragrant. Add whole cherry tomatoes and whole Thai chilies (do not crush). Continue boiling for about 5 minutes.

Season with palm sugar and salt. Add oyster mushrooms and cook for another 2 minutes. Pour in the coconut milk, turn off the heat, and add lime juice. The flavor should be sour, sweet, and salty. For extra spiciness, eat the chilies.