In a large pot, melt coconut oil and add ground, dried chilis and stir for 1-2 minutes.
Pour in coconut milk and bring to a boil, then reduce heat.
Now add in chicken broth, ginger, lemon grass, kaffir lime leaves, fish sauce, lime juice, coconut sugar and heat on medium-low for 45 minutes.
After 45 minutes, turn to low, add in shredded chicken and sliced mushrooms. Heat for 10 minutes.
You will not be eating the lemon grass, ginger or lime leaves, so you can either strain them out before serving or you can remove them from the bowl while eating.
Serve in a bowl and garnish with sliced green onions, cilantro and a wedge of lime. *If you are not watching your carbs, add a spoonful of white rice to the bottom of the bowl before adding the soup. Delicious!!!