In a large sauté pan over medium high heat, melt 2 Tbsps. ghee and sauté the mushrooms until brown and crispy, flipping halfway through. Sprinkle with ½ tsp salt and set aside.
Melt 2 Tbsps. coconut oil in a large pot over medium-low heat. Add the green onions, garlic, lemongrass, and jalapeno, then cook, stirring continuously to avoid burning the garlic.
Stir in the chicken broth and add the chicken breasts. Bring to a boil. Lower heat and simmer for 8-10 minutes. Right before chicken is done, remove the chicken and let it cool. Shred. Set aside.
Add the blended coconut milk, lime juice, coconut aminos, turmeric and ginger juices, and salt to taste. Stir to combine.
Add the broccolini and cook for 1 minute.
Return the shredded chicken and the mushrooms to the soup, stir to combine and bring to heat.
Serve with lime wedges, more green onions, and chopped cilantro on the side.
