Step 1

Place the lemongrass stalk on a cutting board, and use the side of a knife or a rolling pin to pound it, and then cut into 2-inch long pieces

Step 2

In a sauce pot over medium heat, add the coconut oil, onion, garlic, jalapeño, ginger, lemongrass, and red curry paste.

Step 3

Cook, stirring often for 5 minutes, until onions are softened.

Step 4

Add the chicken broth and bring to a boil. Then reduce the heat to low and simmer uncovered for 30 minutes.

Step 5

Strain out the garlic, onions, lemongrass, and ginger, and discard.

Step 6

Add in coconut milk, chicken breast, and mushrooms.

Step 7

Simmer until chicken breast pieces are just cooked through (about 15 minutes), then add fish sauce, coconut sugar, and lime juice.

Step 8

Cook for 5 minutes, then serve topped with sliced green onions and fresh cilantro.