In a large bowl, combine the chicken thighs with all the chicken marinade ingredients. Mix well, cover with plastic wrap, and marinate in the fridge while we make the broth.

Heat 1.5 tablespoons of olive oil in a medium pot over medium heat, add shallots, ginger, and garlic. Sauté for about 2 minutes until fragrant.

Pour in the chicken broth, coconut milk, Tom Yum Paste, fish sauce, add 1 pinch of salt and 1/2 tsp black pepper. Stir to combine.

Add the mushrooms and tomatoes. Bring to a boil then cover with a lid and simmer on low for 10-15 minutes.

While the broth is simmering, heat 2 tablespoons of oil in a large non-stick pan over medium heat. Once hot, add the marinated chicken thighs in an even layer. Sear for 5–6 minutes per side, until fully cooked through. Remove from the pan and cut into strips or bite-sized pieces.

Add the boy choy to the broth and continue to simmer, covered, for 5 minutes until tender. Squeeze in the juice of ½ lime and season with a little more salt if needed.

In each soup bowl, add about 1 cup cooked rice, bok choy, mushrooms, and tomatoes, then ladle the hot broth over everything.

Garnish with some chopped cilantro. Enjoy!