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Boil eggs for 7 minutes for runny yolk, transfer to ice bath, cool and peel. Mix soy sauce, mirin, and grated garlic. Add peeled eggs to marinade and refrigerate for at least 2 hours.
In a small bowl, mix peanut butter, soy sauce, rice vinegar, and chili oil until smooth. Set aside.
Heat vegetable oil in a pot over medium heat. Add chopped onion and carrot and sauté for about 5 minutes until softened and lightly golden. Pour in chicken broth, bring to a boil, then simmer for 10 minutes. Remove from heat and blend until completely smooth. Return soup to low heat, stir in coconut milk and peanut mixture, and gently heat through without boiling.