Thai (tom kha gai) Coconut Chicken Soup

1 tablespoon coconut oil
½ sliced onion
2 cloves of garlic chopped
½ of a sliced red jalapeno pepper or a few halved Thai peppers
3 ¼ inch slices galangal or ginger
1 stalk of lemongrass, pounded with the side of a knife and cut into 2-inch long pieces, or use lemon zest instead.
2 teaspoons red Thai curry paste
4 cups chicken broth
4 cups canned coconut cream or coconut milk
2 medium chicken breasts, cut into small pieces (you can use shrimp instead of chicken)
8 ounces white mushroom caps sliced
1-2 tablespoons zero-carb sugar such as coconut sugar or Monk Fruit
1 ½ – 2 tablespoons fish sauce and more to taste
2-3 tablespoons of fresh lemon juice
2-3 thinly sliced green onions
chopped fresh coriander for garnish

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