Begin by pouring your high-quality bone broth into a medium pot and place it on the stove over medium heat. Allow the broth to heat until it reaches a gentle simmer, about 5–7 minutes.

Once the broth is simmering, stir in a teaspoon of turmeric, followed by salt and pepper to taste. Allow the spices to blend into the broth for about 2 minutes.

Next, gently mix in the coconut milk into the pot, stirring continuously. Keep the heat at medium-low for about 3–4 minutes.

While the soup simmers, prepare your soft-boiled eggs. Bring a separate pot of water to a boil, then gently lower the eggs in, cooking them for 6–7 minutes. Transfer to an ice bath.

To serve, ladle the warm soup into a bowl, topping it with the halved soft-boiled eggs and optional fresh herbs or greens.