In a pot, bring the chicken broth and coconut milk to a gentle simmer.
Add lemongrass, galangal, and kaffir lime leaves.
Let the flavors infuse for 5 minutes.
Add chicken and cook until tender.
Stir in mushrooms and cook for another 3 minutes.
Season with fish sauce, lime juice, and sugar.
Garnish with fresh cilantro and sliced chili.
Serve hot with steamed rice.
