Finely slice the galangal and ginger. Finely slice a 10/15/20 cm piece of the lemongrass. Separate the coriander stems and leaves (for broth and garnish). Chop the white parts of spring onions and slice the red chilli.

Heat a pot over a medium heat. Add the oil, garlic paste and red chilli (spicy!) and cook for 1 min. Add the galangal, ginger, lemongrass, lime leaves, coriander stems and the white parts of the spring onion and cook for 2 min further. Add the red curry paste (spicy!) and cook for 2 min. Add the chicken stock and bring to a boil. Simmer for 10 min.

Meanwhile, dice the chicken breasts. Clean and slice the shiitake mushrooms. Set aside.

Place a sieve over a bowl. Pour the broth through the sieve into the bowl. Discard the aromatics in the sieve. Return the pot to a medium-high heat with a drizzle of oil. Add the diced chicken breasts and cook for 3 min. Add the mushrooms and cook for 3 min.

Add the coconut cream and stock to the pot. Simmer for 10 min, covered, or until the chicken is cooked through. Add the brown sugar, tamari and fish sauce.

Juice half the limes. Slice the remaining limes into wedges. Finely slice the green parts of the spring onion. Season the soup with the lime juice. Divide the soup among bowls and garnish with the lime wedges, spring onion and reserved fresh coriander leaves.