A delicious, hearty soup that nourishes the body and feeds the soul.
Heat large, heavy bottom pan over medium heat. Add a tablespoon of butter or olive oil and cook mushrooms, stirring about 5 minutes. Add broth and coconut milk.
Once liquids are heated, add fish sauce, tamari, apple cider vinegar. lime juice, ginger, cayenne and garlic.
Bring to a slow simmer, make sure it does not boil and do not cover. Add the chicken, bok choy, kale, green onions, carrots and green curry paste.
When chicken if fully cooked and carrots are tender, about 15 minutes, add the cilantro and shredded cabbage, if desired cook 1 minute.
Ready to serve with additional cilantro.