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