In a large pot melt you ghee over medium heat. Add the chopped onions and cook until slightly tender. Add the garlic, ginger and ground coriander and cook another 2 minutes.  Add the tomatoes, coconut milk, broth, lime juice, coconut aminos and salt and bring to a simmer. Turn the heat down and add the sweet potato noodles and cook for about 15 minutes, covered, until the noodles are slightly tender.

Meanwhile, prepare any additions you want to make to the soup like soft boiled eggs, chopped red peppers or sautéed mushrooms. Once the noodles are cooked add the soup to each bowl and serve with a sliced soft boiled egg, mushrooms, fresh cilantro, sliced red peppers and lime slices.