Place lemongrass, lime leaves, coriander root, shallot, chilli padi, and garlic into saucepan/pot.
Pour in chicken stock and bring to boil on high heat.
Add chicken slices and bring back to a boil.
Lower to medium heat, season with fish sauce, and allow to cook for 5 minutes.
Pour in coconut milk, enoki mushroom, and cherry tomatoes.
Bring it back up to a boil, and allow to cook for 2 1-2 minutes.
Remove from heat, and squeeze in lime juice to your liking.
Garnish with coriander leaves and serve.