After peeling, very thinly slice the ginger. This helps the flavor come out, and also allows the ginger to become soft so it can be eaten along with the soup. The shallots need peeled, and can be roughly sliced or diced. To prepare the lemongrass, cut it into 1 inch sections, and "smash" it with the side of a knife to start releasing the oils.
Add the avocado oil to a pot over medium heat, and add the ginger, lemongrass, and shallots. Saute for about 5 minutes to start releasing the flavors.
Add the water and vegetable bouillon, and gently boil for about 20 minutes. Do not replace the water that evaporates. Adding the coconut milk will add more volume without diluting the flavors of the soup.
Add the thinly sliced chicken, and allow it to poach in the broth for about 5 minutes.
Add the carrots, asparagus, and mushrooms, and continue to simmer for 5-10 minutes. While the soup is finishing, add the chili sauce or chilis, salt, and optional fish sauce (I omit the fish sauce most often) to taste. Add additional water if the soup is too thick for your tastes. If you have access to kaffir lime leaves, gently tear them to start releasing the oils and let them simmer along with the vegetables.
Serve garnished with lime wedges and cilantro. This soup is great served with steamed rice, quinoa, or cauliflower rice.