Directions:
1. Cut 10 large mushrooms into quarters.
2. Cut chicken into 1-inch pieces.
3. Place can of Aroy-d coconut milk in a large pot and heat until boiling.
4. Pound the stem of lemon grass until stem splits and cut lemon grass into 1-inch pieces. Use all the lemon grass and place them in boiling coconut milk.
5. Cut root of galanga into pieces about the thickness of a nickel and place in boiling coconut milk.
6. Rip 4 makrut lime leaves into 1/4-inch pieces and place in boiling coconut milk.
7. Place chicken in your boiling coconut milk.
8. Add one more can of Aroy-d coconut milk into the pot.
9. Add 3 tablespoons of tamarind sauce into pot of boiling coconut milk.
10. Add 1 tablespoon of chicken stock into pot of boiling coconut milk.
11. Add 2 tablespoons of fish sauce into pot of boiling coconut milk.
12. Add cut mushrooms into the pot of boiling coconut milk.
13. Add cherry tomatoes.
14. Wait 5 minutes more cooking time and then pour the soup into a bowl.
15. Place cilantro on top of the soup as garnish and spice.
16. If you want a little spice, pound Thai chili with the flat side of a knife and add to your bowl.
17. Serve with Thai jasmine rice on a plate on the side.

Note: Total cooking time from the time you place the chicken in the pot is 20 minutes.