Chop the onion, mince the garlic and ginger, slice the mushrooms and chilies, and cut the chicken into bite-size pieces. Having everything ready makes the cooking seamless.

Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic, ginger, and sliced chilies and cook for 30–45 seconds until fragrant but not browned.

Increase the heat to medium-high, add the chicken pieces, and sear just until the edges are opaque and starting to brown. The chicken will finish cooking in the broth.

Add the sliced mushrooms and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to a simmer. Skim any foam if needed. Simmer for about 5 minutes until the chicken is nearly cooked through and the mushrooms are tender.

Lower the heat to medium-low and stir in the can of coconut milk, fish sauce, lime juice, and lime zest. Warm through but avoid boiling the coconut milk vigorously. Taste and add salt and pepper as needed.

Stir in the bok choy or spinach and cook until wilted, about 1–2 minutes. The chicken should register 165°F internal temperature or be fully opaque.

Ladle into bowls and garnish with cilantro, green onions, and a lime wedge. A final squeeze of lime brightens the soup.