Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
1 ½ cups coconut milk, 1 stalk lemongrass, 12 thin slices galangal, 5 makrut lime leaves, 1-3 Thai chilies, 2 tablespoon fish sauce, 1 teaspoon finely chopped palm sugar, 5.5 oz oyster mushrooms