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Combine the coconut milk, chicken broth, lemongrass, galangal, and kaffir lime leaves in a large saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 8–10 minutes.
Add the mushrooms and sliced chicken to the simmering broth. Cook, stirring occasionally, until the chicken is opaque throughout with no pink at the center, about 5–7 minutes.
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