Thinly slice chicken breast into ¼-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.