1 can (14.5 oz) chicken broth (1 3/4 cups)
4 cups water
3 stalks lemongrass, white part only, pounded
2-inch piece galangal, sliced
12 kaffir lime leaves, bruised
3 tablespoons Thai roasted chili paste (nam prik pao)
1/2 lb skinless chicken breast, cut into cubes
1/2 lb shrimp, shelled and deveined, tail-on
6 oz fresh white button mushrooms, stems trimmed and quartered
1 red chilies, deseeded, cut into thick strips
2 1/2 tablespoons fish sauce
3/4 cup coconut milk
1 big lime, juiced