Preparation: Pour the coconut milk and water into a saucepan and bring to a boil over medium heat. Reduce the heat, add the galangal, lemongrass, kaffir lime leaves, and chile halves. Cook for a few minutes longer, stirring occasionally. Now add the chicken, salt, fish sauce, sugar, and lime juice. Cook until the chicken is done. Serve sprinkled with cilantro leaves.
