We all have our favorite comfort foods when we’re sick. This is mine (and my four-year-old’s)! Lia calls it “spicy soup” which is a great description, because it definitely delivers a kick! This soup is packed with immunity boosting ingredients and is super quick and easy to throw together! Fifteen minutes start to finish…can’t beat that!


1-2 Chicken Breasts, sliced

2 T Olive (or Coconut) Oil

1-2 T Green Curry Paste (depending on how spicy you want it)

2 tsp ground or minced ginger

2 Garlic Cloves, minced

8 oz Mushrooms, sliced (optional)

4 cups Chicken (or veggie) Broth

1 cup Water

1/2 can of Coconut Milk

3 T Fish Sauce

8 oz Rice Vermicelli Noodles or Brown Rice Ramen (for extra protein)

Fresh Lime Juice (for serving)

Cilantro (optional, for serving)



Heat 1 tablespoon of oil over medium-high heat, add ginger, garlic, and curry paste. Saute for 1-2 minutes until fragrant. Add other tablespoon of oil and cook chicken and mushrooms until lightly browned (not cooked completely). Add broth, water, fish sauce, and coconut milk and increase heat to high. Once boiling, add rice noodles and cook until mostly tender, 5-10 minutes (this varies greatly depending on size and brand of noodles). For an extra boost of protein, I often use the brown rice ramen noodles, but cook them separately before adding to soup. Serve immediately, with lime wedge and fresh cilantro (optional). As all of my recipes are, this can be modified to fit your family’s tastes/needs. If we don’t have mushrooms, I will add a thinly sliced onion. If we have spinach in the fridge, I’ll throw some of that on top for added nutrients, and let it wilt in the hot soup (no need to cook in the pot). Enjoy!