Prepare shallot, garlic, ginger, lemongrass and lime zest as noted.
It a stockpot, heat coconut oil over medium heat. Once hot, add shallot, garlic, ginger and lemongrass. Cook, stirring frequently, for 2-3 minutes, until the shallot starts to soften.
Add chicken broth, coconut milk, lime juice and zest. Bring to a quick boil. Reduce heat and simmer for 8–10 minutes.
While the broth is simmering, prepare remaining ingredients as noted.
Add chicken to the pot and return it to a boil. Add mushrooms, eggplant and bell pepper. Reduce heat and simmer, stirring occasionally, until chicken is cooked through and veggies have softened, about 10 minutes.
Mix in fish sauce and curry paste. Stir to incorporate and simmer for another 2-3 minutes.
Remove from heat. Taste and season with additional salt and pepper, if desired.
Ladle into bowls and serve topped with chopped cilantro.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.