Step 1

Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes.

Step 2

Add the garlic and mushrooms and continue sauteing another 3 minutes, until mushrooms begin to sweat.

Step 3

Stir in the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 minutes, or until the soup is very aromatic and the chicken is cooked through.

Step 4

Remove and discard the lemongrass before serving.

Step 5

Serve soup in big bowls with lime wedges and cilantro.