In a pan, heat half of the avocado oil over medium heat and add in the cubed chicken. Cook for 10 minutes or until cooked through. Set aside.
In a pot, add the other half of the avocado oil over medium heat. Add in the ginger, onion, garlic and lemongrass. Cook for about 5 minutes or until soft.
Next, add in the mushrooms and green Thai curry paste. Mix together evenly and add in the lime juice, coconut aminos and fish sauce. Cook on low for another 5 minutes.
Then, add in the boiled water, Chicken Bone Broth Collagen and coconut pepper. Mix everything together and cook for 10 minutes or until boiling begins.
Add in the black pepper, palm sugar, boy chow, carrots and broccoli. Add in the cubed chicken and turn heat to low and let simmer for 30 minutes.
Once everything is softened and cooked through, divide soup into bowls and top with fresh green onion and cilantro. Serve with a side of rice and enjoy!