In a sauce pan, add the coconut milk, chicken broth, lime leaves, lemongrass, and galangal. Bring the mix to a boil.
Add the jalapeños, tomatoes, onions, mushrooms, chili peppers, and chicken, then lower heat to simmer the mix until the chicken is cooked fully through.
Add the fish sauce, sugar, lime juice and cilantro and stir.
Serve as a soup or over rice.