Total Calories: 53
Combine coconut milk, galanga, and lemon grass in a medium saucepan and bring to boil over high heat. Reduce heat and simmer until reduced to 4 cups, about 22 to 25 minutes. Discard galangal and lemon grass.
Meanwhile, heat olive oil in a small skillet over medium heat. Add garlic and sauté until golden brown, about 1 ½ to 2 minutes. Add garlic to reduced soup along with chicken, mushrooms, fish sauce, lime juice, and chili paste and return to boil. Remove from heat and transfer to tureen or serving bowl. Sprinkle scallions can cilantro on top and serve.
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