Put the thick and thin coconut milk into a high stock pot or soup pan on a high heat. Stir slowly and gently in one direction and be careful it won't clump or curdle.
Add the galangal, lemongrass, shallots, chillies and mushrooms and bring to the boil.
Simmer for about 3-5 minutes and add the chicken and stir.
Add the fish sauce, palm sugar and kaffir lime leaves and bring back to the boil.
Turn off the heat and add half of the coriander leaves.
Stir in the lime juice.
Serve garnished with the remaining (whole) coriander leaves, some red chili, spring onions and a lime wedge.
Serving tips for your dinner party:
Divide the chicken, mushrooms, roots, stalks and leaves first over the 12 bowls with a slotted spoon. When you have all 12 bowls filled with these ingredients, poor over the coconut broth mixture, so everything will be evenly divided. Garnish with the remaining coriander leaves, some red chili, spring onions and a lime wedge. Make it look good!