Heat up the avocado oil in a soup pot on medium
heat for about a minute. Add the chopped lemongrass, minced ginger and the red curry paste to the pot and saute in the oil until translucent.
Add in the broth, kale, fish sauce, and coconut aminos and let everything simmer for around 10-15 minutes. Make sure to stir consistently.
Add in the coconut milk and the shiitake mushrooms and cook until the mushrooms are soft. This should take around five minutes.
If you are adding in poached chicken, do so at this point. Instructions on this are above.
Add in the juice of two limes and the salt to taste. I highly recommend adding cilantro for garnish as well! Serve & enjoy.