Step 1

To make the soup, in a medium sized soup pot, over medium heat, add coconut oil and bell pepper, ginger and lemon grass; cook 3 minutes, stirring occasionally. Add chili powder and curry and cook 1 minute. Add bone broth, coconut milk, fish sauce, and honey; bring to a simmer.

Step 2

Reduce heat to low; simmer for 10 minutes. Add chicken and cook 1 minute or until thoroughly heated. Discard lemongrass.

Step 3

To serve, line a bowl with fresh spinach leaves, then ladle the soup over the spinach leaves (the leaves will wilt slightly from the heat). Garnish with cilantro, green onion, and a squeeze of lime juice.