Begin the broth by putting oil to the bottom of a pot until simmering. Then, add garlic and sauté until fragrant.
Add coconut aminos, broth, rice vinegar and seasonings.
Cover the pot with a tight fitting lid and bring to a boil. Once boiling, remove the lid and reduce the heat to medium low. Add chopped bok choy or spinach and coconut milk then let simmer on low, uncovered.
While simmering, make the soft boiled eggs. Fill a pot with enough water to cover the eggs, and bring to a boil. Place the eggs into the water for 7-8 minutes.
Once cooked, place the eggs into a bowl with cold water and ice cubes for 5 minutes. This helps the shell peel easier! Remove the shell and slice in half.
Split the zucchini noodles into two bowls and cover with the broth. Top with green onions, soft boiled eggs, shredded carrots, sliced chicken, sesame seeds and a squeeze of lime.