In a large pot add coconut oil, minced garlic, 1 diced red bell pepper, 1 crushed lemongrass, 5 thinly sliced galangal slices, red Thai chilies, minced yellow onions , and sliced mushrooms.
cook for 5 minutes on medium heat until onions are translucent and red peppers are soft.
add chicken stock, coconut milk, lime juice, fish sauce, and thin sliced chicken breast.
Simmer for 15 minutes.
remove from heat.
add kaffir lime leaves and Thai basil leaves
simmer another 5 minutes.
Let rest for 5 minutes before serving.