Bring the chicken stock to a boil, and then add the galangal, lime leaves and lemongrass and boil for 30 seconds. Add the chicken and simmer until cooked, 1 to 2 minutes. Stir in the coconut milk, mushrooms and chiles. Return to a boil, then add the fish sauce, lime juice, sugar and sweet chili. Stir to combine. Drop in the truffle oil and garnish with coriander leaves. Serve hot.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.