In a soup pot, combine the chicken, onions, 2 tablespoons of the garlic, the yellow squash, okra, chicken broth, diced tomatoes, tomato paste, and bay leaves. Bring to a boil over medium heat. Lower the heat and simmer for 30 minutes, until the vegetables are very tender. Remove the bay leaves. Set aside.

Just before serving, reheat the soup, then warm the oil in a large skillet and sauté the green bell pepper, remaining garlic, basil, and shrimp until the shrimp are just pink. Add the hot chili sauce, the lemon juice, salt, and the contents of the skillet to the hot soup.