1. In a large serving bowl combine the lime juice, fish sauce, green onions, and half the wild lime leaves, if using. Place this bowl by the stove, alongwith a small bowl containing the chopped cilantro.
2. In a medium saucepan, combine the coconut milk and chicken broth and bring to a gentle boil over medium-high heat. Stir in the galanga, lemongrass, and remaining lime leaves. Add the chicken and mushrooms, return to a gentle boil, and simmer gently until chicken is cooked through, about 10 minutes.
3. Remove from heat, pour the hot soup over the herbs and seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot.
Serves 4 to 6.
From QUICK AND EASY THAI by Nancie McDermott.