Tom kha gai (Thai coconut chicken soup)

Bring unsalted chicken stock to a simmer.

Add boneless skinless chicken thighs cut into about one inch pieces and some salt; simmer gently about 15 minutes until fork tender.

Slice galangal into thin rounds, moving the knife off the hard root dots.

Cut lemongrass in half; take the bottom half, cut off the root end, peel off dry outer layers, smash with the back of a knife or a pestle and cut into big chunks.

Twist and tear makroot lime leaves into big chunks to bruise them, removing any big center rib.

Cut one chili on a diagonal.

Add coconut milk to taste for richness, then all the herbs and the chili; optionally wrap the herbs in cheesecloth to pull them out later.

Add oyster mushrooms, half the fish sauce and a little finely chopped palm sugar.

Simmer about four to five minutes.

Turn off the heat and add lime juice. Taste and adjust with the reserved fish sauce and a little more lime.

Finish with cilantro. Remove about half to three quarters of the inedible herbs, leaving some in for looks; serve with jasmine rice.