Heat some oil in the wok and cook the chicken with the galangal. Add the chicken stock and break up the meat with a spoon until it is cooked through.
Turn off the heat and spice the chicken with fish sauce, lime juice, chilli powder, roasted rice powder and sugar.
Depending on your taste adjust with a little bit more fish sauce and lime juice. Add the shallot, spring onion, mint, and Thai parsley and mix through. Serve with fresh vegetables.