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Melt coconut oil in a large soup pot over medium heat. Add onion, green beans, bok choy, carrots and bay leaf. Cook, stirring often, until the vegetables begin to often, about 5 minutes. Add chicken and curry powder and cook, stirring constantly, until fragrant, about 3 minutes.
Add broth, salt and pepper. Bring to a boil, then reduce heat to simmer. Cook, uncovered, until the chicken is cooked through, 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering. Transfer to serving bowls and garnish with green onions and coconut.