1pound Boneless, Skinless Chicken Breast, sliced Into 1 Inch Strips
3 Tablespoons Fresh Lime Juice
1/2cup Fresh Cilantro Leaves
salt and pepper to taste
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.
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.
Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!