Soak shiitake mushrooms in hot water for 30 minutes. When done, drain and thinly slice into 1/4-inch strips. Set aside.
While mushrooms are soaking, start on the soup base. Melt 2 tablespoons coconut oil in a stock pot over medium heat. Add onions and ginger and sauté for 10 minutes, stirring frequently.
Add chicken broth, coconut aminos, fish sauce, and chicken. Bring to a boil over high heat, then reduce to medium and cook until chicken is cooked through, about 15 minutes.
When chicken is cooked, transfer to a cutting board with a slotted spatula. Allow chicken to cool down before slicing it into 1/4-inch strips. Set aside and keep warm.
In a large skillet, melt 2 tablespoons coconut oil over medium heat. Add mushrooms and sauté, stirring occasionally, until golden on all sides, about 10 minutes. Transfer to a plate and keep warm.
In the same skillet, melt remaining tablespoon coconut oil over medium heat. Add zucchini noodles and sauté until tender (but not mushy), about 5 to 10 minutes.
To serve: Divide zucchini noodles equally between 4 large bowls. Ladle broth over, then add chicken and mushrooms. Garnish with chopped cilantro, chopped scallions, and more grated ginger. Salt to taste.
Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-chicken-pho/