In a large pot, combine the 14 oz of chicken broth and 4 cups of water. Bring the mixture to a gentle simmer over medium heat.
Add the pounded lemongrass, sliced galangal, and bruised kaffir lime leaves to the pot. Allow them to simmer for about 10 minutes.
Add 2-3 tablespoons of Thai red curry paste to the pot, stirring well to combine. Adjust the amount according to your preference for heat.
Add the cubed skinless chicken breast to the pot. Stir to coat the chicken in the broth, allowing it to cook for about 5-7 minutes.
Gently add the shelled and deveined shrimp, quartered mushrooms, and red chili strips. Allow them to cook for an additional 3-5 minutes.
Stir in 2 tablespoons of fish sauce and 1 cup of coconut milk. Allow the soup to simmer for another 2 minutes.
Just before serving, squeeze in the juice of one big lime. Give it one final stir, and your soup is ready to be enjoyed!
