In a soup pot, heat coconut oil and saute ginger and garlic for 3 minutes. Add lemon zest (or whole lemongrass stalks), mushrooms and red pepper. Add Sambal Oelek and coat vegetables. Add coconut milk and simmer for 5 minutes. Add chicken broth and simmer for another 10 minutes. Add shredded chicken and serve with with chopped cilantro and lime juice.