In a medium pot, melt 1 tablespoon of coconut oil over medium heat. Add 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, sautéing for 3-4 minutes until fragrant and lightly golden.

Pour in 4 cups of chicken broth, 1 cup of boiling water, and 1 can of coconut milk into the pot. Add 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, and the juice from one lime.

Carefully add 4 boneless chicken thighs to the pot, cover and simmer on medium-low heat for about 20 minutes.

While the chicken simmers, prepare 1 cup of long-grain white rice or jasmine rice according to package instructions.

Once the chicken is cooked, remove it from the pot and slice it into bite-sized pieces.

In bowls, serve rice topped with broth and chicken, garnished with green onions, cilantro, and lime wedges.