- Heat the cooking fat in the bottom of a heavy-bottomed pot on medium. When the fat has melted and the pan is hot, add the onion and cook, stirring, for 5 minutes. Add the garlic and ginger, and cook for another couple of minutes, stirring.
- Add the bone broth, celeriac, carrot, turmeric and salt to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- Remove 500 ml of the soup and purée in a blender. Return the purée to the pot; add the mushrooms and shredded chicken. Simmer for another 10 minutes.
- Serve each bowl with a squeeze of lime and a sprinkle of fresh coriander.