Thai Coconut Chicken Soup

In a medium saucepan over medium heat, saute with about 2 tablespoons of coconut oil until tender.
6 mushrooms, sliced
1/2 cup onion, chopped
1/2 sweet red pepper, chopped
2 Thai chilies, halved or to taste
2 cloves of garlic, minced
2” Galangal, bottom. – fresh ginger, grated
1 stalk Lemongrass, pounded and chopped into pieces, bottom. – 2 teaspoons of lemongrass paste
2 teaspoons Red curry paste or to taste

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