Start by heating the oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for 3 to 4 minutes until translucent. Add the garlic and ginger, stirring frequently, and cook for another 1 to 2 minutes until fragrant. Be careful not to burn the garlic, as this can add a bitter flavor.

Next, stir in the chili garlic sauce and cook for 30 seconds to bloom the flavor. Add the broth, soy sauce, fish sauce, and sesame oil. Bring the mixture to a simmer and let it cook for about 5 to 7 minutes to allow the flavors to blend.

Once the broth is fragrant and well-seasoned, add the sliced carrots and cook for 2 minutes. Then, stir in the shrimp and baby bok choy. Simmer for another 2 to 3 minutes, just until the shrimp turn pink and opaque. Be sure not to overcook them—they cook quickly and can become rubbery if left too long.

Turn off the heat and squeeze in the lime juice. Taste the soup and adjust the seasoning with salt, pepper, or more chili garlic sauce as desired. Ladle into bowls and garnish with fresh cilantro, green onions, or lime wedges for extra brightness.