Peel the galangal and slice into strips. Next, prepare the lemongrass by chopping it into long sticks and then down the middle so it can release all its flavour.

In a medium sized soup pot, gently add 1 cup of the coconut milk, the galangal, and the lemongrass. Heat over medium heat, but do not bring to a boil (coconut milk is very sensitive to heat). You also do not want to stir the coconut milk to hard--be very gentle.

Once the coconut milk has heated but not boiled, add in the rest of the coconut milk and the water. Turn the heat down to medium-low.

Break the kafir lime leaves in half, and toss into the soup. Cut the chilli peppers in half, remove the seeds, and place into the soup.

Add the snow peas (if using), the mushrooms, and the tofu. Add 1/2 tsp of salt.

Cook the soup on low heat for 15 minutes, making sure to never let it reach a boil.

Add the tamari and lime juice. Add more lime juice if desired, and more salt if needed.

You can either remove the galangal, lemongrass, kafir lime leaves, and chilli peppers before serving, or just warn whoever is eating it that they're in there and they're not to be eaten. 

Garnish with cilantro, if desired, and serve.