Slice galangal (or ginger) into diagonal quarter inch slices.
Cut the lemongrass into 3 inch pieces, and use a pestle or
the bottom of a glass ball jar to smash them.
Bring broth to a boil in a large saucepan, add galangal or
ginger and lemongrass, and reduce to a simmer. Continue
simmering until broth is reduced to half. Remove ginger and lemon grass.
Meanwhile, slice the mushrooms; zest a quarter of the limes
and juice all of them. Chop cilantro, and shred cooked
W hen the broth is reduced, add lime zest, mushrooms, and
coconut milk. Continue simmering for 10-15 minutes, until
mushrooms are cooked to desired consistency.
Remove from heat. Add shredded chicken. Start seasoning by
adding fish sauce and juice of half the limes. Add more fish
sauce or lime to taste of either if necessary.
Serve steaming, garnished with cilantro and ground red
pepper to taste.