Heat the coconut oil in a saucepan over medium heat.
Add the yellow onions and sauté until translucent, about 6 to 7 minutes.
Stir in the chicken broth, coconut milk, cilantro, and jalapeno.
Add the ginger, garlic, and lime zest then bring to boil.
Reduce heat and simmer for 20 minutes - strain the mixture and discard the solids.
Return the remaining liquid to the saucepan and add the shrimp, mushrooms, and red onion.
Stir in the lime juice and fish sauce then simmer for 10 minutes. Serve hot.