In a large soup pot, heat a tablespoon of olive oil over medium heat. Add chopped leeks and onions, stirring frequently for about 5–7 minutes until they soften and become translucent.

Toss in diced carrots and celery, cooking for an additional 3–4 minutes until they begin to soften. Season with salt and pepper to taste.

Add bite-sized pieces of boneless chicken thighs to the pot and pour in 6 cups of chicken broth. Stir well and bring to a gentle simmer.

Once it reaches a simmer, lower the heat and stir in a can of coconut milk along with a cup of frozen peas. Cook for 10–15 minutes.

Using a slotted spoon, remove the chicken from the pot, let it cool slightly, then shred or dice it before returning it to the pot.

Ladle the warm soup into bowls, and serve with a side salad or crusty bread.