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Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
Taste and add more fish sauce as needed. Turn off the heat and add 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)
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