Spicy Chicken Thai Soup

INGREDIENTS

• 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
• 4 cloves garlic, chopped
• 1 (4 inch) piece fresh ginger root, chopped
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
• 12 ounces fresh white mushrooms, quartered
• 2 teaspoons red curry paste
• 3 tablespoons fish sauce
• 1 lime, juiced
• 2 (14 ounce) cans coconut milk
• 1 red onion, sliced
• 1/2 bunch cilantro, roughly chopped
• 1 lime, cut into wedges, for serving
• 1 fresh jalapeno pepper, sliced into rings