1: Cook white rice according to packaging instructions.
2: In a large pot or dutch oven over medium heat, add coconut oil and sauté garlic, ginger, onion, halved serrano chili, and lemongrass until onions are translucent, about 5 minutes.
3: Add chicken stock, deglaze and scrape the bottom of your pot, then cover, reduce to medium-low, and simmer for 30 minutes.
4: Using a slotted spoon, remove and discard all aromatics leaving only broth in your pot.
5: Add chicken, mushrooms, coconut milk, sugar, fish sauce, and lime juice to your pot. Stir well to dissolve sugar and cover, then simmer for an additional 15 minutes until mushrooms are softened and chicken is cooked through.
6: To serve, garnish with cilantro, green onion, and chili with a bowl of white rice on the side.
