Thai Chicken Curry Soup 

100 grams chicken breast sliced thin
2 cups chicken broth
1 tbl. green curry paste
2 tbl. fish sauce
1 tbl. stevia
2 cups chopped baby bok choy ( or regular bok choy )
1/2 tsp Sambal Oleek  ( can delete this if you don't want it to spicy)
juice of 1/2 lime

Combine broth  with curry paste and cook for 3 minutes.  Add fish sauce, stevia and chili paste.  Add chicken and poach for 5 minutes.  Add bok choy and continue to cook for 5 minutes or until bok choy is tender.  Take off heat and add lime juice.

I also added a dab of coconut oil for flavor.  I know it's not on the protocol but adds a great flavor.