Thinly slice chicken breast into 1/4-inch thick strips, then cut once more to make the pieces of chicken bite-sized.In a large stock pot, combine coconut milk, broth, water, fish sauce, chili sauce, coconut aminos, lime juice, ginger, and basil.

Bring to a boil over high heat.Stir in chicken pieces, reduce heat to low-medium, and cover pot; simmer for 30 minutes.Remove basil leaves from the soup and garnish with cilantro.