Tom Kha Immune Soup

A delicious, hearty soup that nourishes the body and feeds the soul.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


  • 32 ounces chicken bone broth or mushroom broth
  • 24 ounces coconut milk
  • 2 stalks lemongrass find at international markets
  • 4 Tbsp fish sauce
  • 2 Tbsp organic tamari sauce
  • 2 Tbsp organic apple cider vinegar
  • 4 Tbsp lime juice
  • 1/2 red cayenne fresh pepper, deseeded and chopped
  • 4 Tbsp minced organic ginger
  • 8 cloves minced organic garlic
  • 1 pack skinless chicken thighs, cubed small
  • 8 ounces shiitake mushrooms, sliced
  • 1 bunch bok choy or cabbage, chopped
  • 1 bunch kale, chopped
  • 1 bunch green onions, sliced
  • 2 carrots, chopped
  • 1 Tbsp green thai curry paste
  • 1 bunch fresh cilantro, chopped
  • 1 Tbsp butter or olive oil


  1. 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. 

  2. Once liquids are heated, add fish sauce, tamari, apple cider vinegar. lime juice, ginger, cayenne and garlic.

  3. 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.

  4. When chicken if fully cooked and carrots are tender, about 15 minutes, add the cilantro and shredded cabbage, if desired cook 1 minute. 

  5. Ready to serve with additional cilantro.