In a pot add the coconut milk and chicken stock and heat to a simmer. Add the ginger and curry paste. Slice the chicken, onion, bell pepper and zucchini into strips (I usually shoot for 2" long x 1/2" wide or less). Add the chicken slowly to the pot and let simmer for a few minutes. Then add all the vegetables and simmer until they are the desired tenderness. Reduce heat to low and add 2 Tbsp of fish sauce, 1 tsp Sriracha, and the juice from 1 lime. Cut the remaining limes into wedges and serve the soup with lime, cilantro, fish sauce, & sriracha for garnish.