Asian chicken soup

When it's winter and cold and dark outside there's nothing better than a quick delicious warming soup for a weekday dinner. To be quite honest though, it's not really that cold here so that you necessarily need it but sometimes it's just nice. That's why I made this soup during the week. I got the recipe from http://onceamonthmom.com

Ingredients
serves 4
1 tbsp coconut oil
3 cloves garlic, crushed
1½ tbsp ginger, peeled and minced
500 g chicken (cooked and shredded)
1,2 l chicken stock
2 tbsp coconut aminos (or a good soy sauce)
2 small carrots, sliced with a vegetable peeler
3-4 bok choy "heads", stalk thinly sliced
10 cm leek, thinly sliced
1 tbsp lime juice, freshly squeezed

Heat a large pot on medium-high heat. Add coconut oil, garlic and ginger. Sauté for about 30 seconds.
Add shredded chicken and cook until golden brown on all sides, about 5 minutes. Add the chicken stock and coconut aminos (soy sauce). Bring to a boil then add carrots, leek and bok choy. Cook until bok choy is tender, about 2–3 minutes. Remove from heat and stir in the lime juice.

Very simple and very delicious.