Smash lemongrass and ginger lightly with knife back, then cut lemongrass into 4” pieces and slice ginger.
Bring lemongrass, ginger, lime, and broth to a boil in a large saucepan.
Reduce heat and simmer 10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked and mushrooms are tender, 20 minutes.
Stir in coconut milk, fish sauce, and Swerve.
Divide soup into bowls. Serve with chili oil, cilantro, and lime wedges.
Instant Pot Recipe (Pressure Cooker) - Coconut Lime Soup
Prepare lemongrass and ginger as listed above in fresh recipe. Or follow the oils directions also listed below.
Set on Saute setting, add spray oil or tsp. of olive oil or coconut oil to Instant Pot, add chicken, and sear on both sides until brown. Add lemongrass, and ginger and stir for one minute. Cancel to stop Saute setting.
Press the Manual button. Add broth. Close the lid and pressure cook on high pressure for 15 minutes.
After the cooking time is complete, press Cancel and carefully release pressure according to your pressure cooker directions to completely release, open lid and remove lemongrass and ginger, if using fresh - shred chicken with two forks or remove and cut in pieces.
Add mushrooms.
Close lid and pressure cook for an additional 5 minutes. When cooking has finished press "Cancel" and release the steam pressure again.
Stir in coconut milk, fish sauce, and Swerve.
If using fresh - stir in lime zest and juice.
If using essential oils - stir in ginger, lemongrass, and lime.
Divide soup into bowls. Serve with drop of cinnamon oil, cilantro, and lime wedges.