Step 1

Heat oil in large Dutch oven over medium heat until simmering. Stir in the ginger and curry paste and cook for one minute. Add 1/2 cup bone broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, and unrefined sugar. Bring to a simmer and cook, partially covered for 15 minutes.

Step 2

Stir in the coconut milk and chicken. Summer until the chicken is cooked, about five minutes. Stir in the lime juice and season with salt and pepper.

Step 3

Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!