Clean the chicken thighs from fat and impurities, cut into small chunks, and season with salt.
Chop the onions, garlic, and ginger and sweat them together in a pot in some coconut oil. Add the red curry paste and sweat for another minute or two.
Add the coconut milk, coconut cream, fish sauce, lemongrass, chili, kaffir lime leaves, and simmer for 5 minutes.
Add the chicken thighs and mushrooms and simmer for another 15 minutes.
Season the soup with lime juice, salt and finish with the coriander leaves.