In large pot or Dutch oven over medium-high, bring broth, lemongrass, ginger, and optional chili peppers to boil. Decrease heat to medium-low and simmer.

In medium pot, over medium-high heat, heat coconut milk to low boil. Add curry paste and collagen protein and whisk to combine until smooth and fully incorporated. Turn off heat and set aside.

In large skillet, heat butter or oil over medium heat. Once butter is melted or oil is shimmering, add chicken and cook for 5 minutes, stirring occasionally. Add onions and sweet potatoes and cook 5 more minutes. Turn off heat and set aside.

From large pot, remove lemongrass, ginger and chili peppers from broth with handled sieve or slotted spoon and discard.

Increase heat under large pot to medium and add coconut milk-curry mixture, chicken and vegetable sauté, broccoli and bamboo shoots. Simmer for 10 minutes.

Turn off heat and add scallions and lime juice. Stir, cover and allow soup to rest for 10 minutes for flavors to marry.