In a Dutch oven, sauté the chicken in half the oil for 5 minutes.
Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Cover and simmer for 30 minutes, until the chicken is cooked.
Remove the chicken from the broth and set aside.
Remove skin and bones from chicken and cut into strips. Set aside.
Prepare a spice paste
With a pestle and mortar or a food processor, grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass, garlic until obtaining a smooth paste.
Heat the remaining oil in a Dutch oven over medium heat.
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