In a large soup pot, combine chicken broth, coconut milk, lemongrass, red curry paste, ground coriander, smashed garlic, and grated ginger.

Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes to let the aromatics infuse the broth.

Add the sliced mushrooms and bell pepper to the pot and simmer for another 10–15 minutes until the vegetables are tender and fragrant.

Stir in the shredded cooked chicken and simmer until the chicken is heated through.

Add fresh lime juice, basil, and cilantro; stir to combine.

Season with salt and optional sliced chili to taste.

Remove the lemongrass pieces before serving.

Ladle into bowls and serve hot.