Place the chicken breasts in a stock pot, cover with water and poach for about 30 minutes or until the chicken is cooked through. Drain the water, remove the chicken, let cool, and shred with 2 forks. Set the chicken aside.
Heat the olive oil in a stock pot over medium high heat.
Add the carrots, onion, jalapeño peppers, mushrooms, garlic and ginger, and sauté for about 10 minutes, or until the vegetables are tender.
Add the curry paste, turmeric and curry powder to the vegetables, and sauté for about 2 more minutes.
Add the chicken and the chicken stock and bring the soup to a boil. Reduce the heat to medium low, and add the lentils. Cover and let the soup simmer for about 30 minutes or until the lentils are tender.
Add the coconut milk, and increase the heat to medium-high to bring the soup to a boil. Add the bok choy and reduce the heat again to a simmer.
Add salt, pepper, cilantro, green onions and basil. Taste the soup and adjust any seasonings before serving. Add extra salt, curry powder or turmeric as desired.