Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté until fragrant and vegetables are tender.
• Add chicken breasts to the pot and cook for 5 minutes until slightly browned.
• Pour in coconut milk and add fish sauce, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 20 minutes until chicken is cooked through and flavors meld.
• Remove chicken, shred it with two forks, then return to the soup. Simmer for an additional 5 minutes.
• Serve hot, garnished with fresh herbs if desired.