Preparing Tom Kha Kai

• First, take a thumb-sized piece of galangal, cut off the stems, and slice the root into thin slices.
  

  This can be a bit tricky, so you may need to crush it with the top of your knife using your palm.
• Next, take your lemongrass, cut off the bottom, remove the outer layer of the skin, and then cut it diagonally into bands about 1 inch wide.
  

  This will help release its incredible fragrance.
• Heat a saucepan over medium heat, and add about 3 cups of coconut milk. 
  

  Add the sliced galangal and lemongrass to it.
• When your coconut milk starts to heat up, go back to your cutting board and slice the chicken into thin strips.
  

  Slice the chicken into medium-sized pieces - they can be large.
• Just before the coconut milk starts to boil, add the chicken, then add the other 3 cups of coconut milk.
  Now, turn the heat down to a medium level, because you don't want the coconut milk to heat up too quickly or burn.
• Prepare your Thai chilies by removing the stems, then slice them diagonally.
  

  Add them directly to the soup.
• Stir the soup, then add the oyster mushrooms
  
• Your coconut milk should not boil, keep it on low heat.
  Because coconut milk is so delicate, when you stir, make sure to move your spoon in one direction, otherwise you run the risk of the coconut milk being too shaken and it will start to curdle.

  Be gentle with the coconut milk.
• Return to your cutting board and peel and slice 2 small white onions into thick quarters (if your onion is really big, use only 1).
  Then, put the onions in the soup.
• Next, cut your tomatoes in the same way as your onions, into thick wedges.
  Wait until your tom kha kai is about to boil, then add the tomatoes.
• Take the kaffir lime leaves, crush them, crumple them with your hand to release their flavor and throw them directly into the soup.
  
• Now add about ½ teaspoon of salt to start (taste to see if it's enough).
  
• Stir your tom kha kai slowly and gently, for about 5 to 10 minutes, making sure it's not boiling - and if it is - lower the heat.
  

  Make sure the chicken, onions, tomatoes, and other ingredients are fully cooked, but don't overcook the coconut milk.
• After about 5 to 10 minutes of cooking, turn off the heat completely.
• Return to your cutting board, cut a handful of fresh cilantro, and add it to the soup.
  The cilantro will cook in the already hot soup.
• The final step is to put some lime juice in a separate bowl, then add about 4 tablespoons of lime juice to the tom kha kai.
  

  And it's ready to be served.
• Make sure to do a taste test to ensure it's salty and sour enough.
  You may need to add a bit of salt or lemon juice to get the flavor you want.