Add shallots, garlic, ginger, lemongrass and kefir lime leaves into a heavy based saucepan with the oil and gently heat until fragrant.

Add chicken broth and simmer gently for 5 minutes, letting the broth infuse. Add the chicken and mushrooms and gently poach, simmering for 5-6 minutes or until chicken is just cooked through.

Stir in the coconut cream, fish sauce, chilies, and salt and bring to a gentle simmer. Add the lime juice and sugar then taste. Adjust salt and lime as required.

Serve with slice chilies and coriander and sliced lime.