In a medium saucepan, combine chicken broth, coconut milk, coconut cream and galangal or ginger. Add lemongrass. Bring to a boil over high heat. Add chicken pieces, mushrooms, Keffir leaves, lime juice, fish sauce and chile paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish with basil and cilantro.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 350.7mg||12 %|
|Potassium 243.3mg||6 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 8.5g|
|Protein 2.1g||3 %|
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Calories per serving: 41
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