In a large pot, pour in the bone broth, and let simmer over low heat. In a separate bowl, crack the eggs open and whisk. Mix in the basil, curry powder and chili powder.

Pour the egg mixture into the broth, and then add in the coconut oil. Mix thoroughly. Simmer for 15-20 minutes (make sure eggs are cooked fully).

Once cooked, ladle soup into bowls, serve, and enjoy!