Health Heroes! 

Winter is on its way out. Thank goodness! I don’t know about you but I am soooo ready for some sun and heat! 

Speaking of heat… 

I made this recipe the other day and It is definitely going down in the books as a recipe I will remake over and over again. I hope you like spicy because  It’s definitely got a kick to it!

You can make it vegan but simply leaving the chicken and chicken broth out and just replace it with more veggies and vegetable broth. 

It’s a very similar soup to the classic Thai dish “Tom Kha” which is one of my favorite Thai dishes. Making it at home is even more fun because I can add as many mushrooms as I want! 


  • 3-4 Chicken Thigh (organic, pasture raised when possible // Or you can skip this and make it vegan)
  • 2 Tbsp coconut aminos or tamari (or soy sauce if not gluten-free)


  • 2 Tbsp avocado or coconut oil
  • 1/2 cup thinly sliced shallot (mince if you prefer a finer texture)
  • 2 Tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 4 Tbsp green curry paste (we like Thai Kitchen brand for store bought)
  • 1 1/2 cup sliced mushrooms 
  • 1/2 Yellow Onion 
  • 2 14-oz cans light coconut milk
  • 4 cups chicken broth (or bone broth)
  • 1 sprig lemongrass, trimmed and split in half (optional // lightly pound with the dull edge of a knife to open up the aroma)
  • 1/2 tsp sea salt, plus more to taste
  • 1-2 tsp maple syrup
  • 1 fresh Thai chili, sliced at an angle (optional // omit for less heat)


  • 1 Cup Sprouted Quinoa (we like Tru Roots Brand) 
  • fresh cilantro or mint (optional)
  • Lime wedges (optional)


  • For deeper flavor, use a fork to poke holes in the chicken and top with coconut aminos (or tamari) to begin marinating. Set aside.
  • Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté until translucent and fragrant. Turn down heat if browning too quickly.
  • Add in mushrooms and Onion. 
  • Add curry paste and stir. Cook for 1-2 minutes more. Then add coconut milk, chicken broth, lemongrass (optional), salt, maple syrup, and Thai chili (also optional). The lemongrass and chili are both optional and infuse the broth with more flavor.
  • Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling (you’re looking for a consistent simmer).
  • Simmer chicken until cooked through, ~10-12 minutes. Then remove from pot and shred with two forks. Return to pot and simmer for 5 minutes more.
  • Taste broth and adjust flavor as needed, adding more salt to taste, coconut aminos for umami / depth of flavor, maple syrup for sweetness, or curry paste for more intense curry flavor.
  • Serve on bed of Sprouted Quinoa.
  • Serve as is or garnish with fresh herbs and lime wedges. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. If freezing, it’s best to keep the noodles out of the broth (and make fresh as needed) as they don’t reheat well and can be quite fragile.

I hope you enjoy this as much as I do! 

~Coach Rebecca Wolf 

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.