Chicken curry soup

Had this for dinner a couple weeks ago, we loved it!

One 14-oz can coconut milk
2 Tbsp grated ginger
2 tsp lemon zest (or lime)
1 Tbsp coconut oil
1 onion, finely minced
3-4 chicken breasts, cubed
1 clove garlic
1 Tbsp curry powder
1 quart chicken stock
16 oz canned tomato puree
2 tsp salt
3 carrots, diced
1 celery stalk, diced
1 red pepper, diced
1/2 tsp Thai red curry paste
1/4 cup fresh lime juice
1/4 cup coarsley chopped cilantro (I didn't have this)

In large pot, combine coconut milk, lemongrass, ginger and lime zest, simmer for 10 minutes.  In a separate pan, saute onions in coconut oil until soft, stir-fry chicken cubes until cooked fully.  Add garlic, then remove from heat. Puree onions and garlic with curry powder, chicken stock and tomato sauce.  Add blended mixture, salt, carrots, celery, tomatoes and red pepper to simmer coconut milk, stir to combine.  Simmer until vegetables are tender, 8 minutes or so.  Stir in curry paste, lime juice, cilantro and serve.