Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer.
Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes.
Then add the sliced chard leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup.
Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot.
Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days.