Slice the chicken breasts into thin cutlets for quick searing, and prepare your garlic and ginger by mincing and grating respectively.
Heat the oil in a large heavy-bottomed pot over medium-high heat until shimmering and slightly fragrant.
Place the chicken breasts in the hot oil and sear for about 5 minutes on each side until golden brown and cooked through, then remove and set aside.
Add the minced garlic and grated ginger to the same pot and sauté for about 2 minutes until fragrant, with the sounds of gentle bubbling and the aroma filling the air.
Pour in the broth and add the chili paste, stirring to combine and dissolve the paste into the liquid. Bring the mixture to a gentle simmer; you should see small bubbles forming around the edges.
Add the chopped fresh herbs to the broth and let it simmer gently for 10 minutes, allowing the flavors to meld and the broth to become aromatic.
Shred the cooked chicken into bite-sized pieces using tongs or forks, then return the shredded chicken to the pot.
Continue simmering for another 10 minutes, tasting and adjusting the chili level if needed — the broth should be flavorful and spicy, but balanced.
Squeeze fresh lime juice into the soup, stirring to brighten the flavors and adding an extra layer of freshness.
Taste the soup and adjust seasoning as needed — more lime for brightness or chili paste for extra heat.
Serve the hot, vibrant soup in bowls, garnished with additional herbs if desired, and enjoy the fiery warmth with crusty bread or rice.
