Ingredients Edit

• 5 cups chicken stock
• 3 pieces peeled fresh ginger, half-inch each
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 2 limes, juice and zest of or lemons, juice and zest of
• 1 lb boneless skinless chicken breasts, cut into ½ inch cubes
• 8 ounces portobello mushrooms, cut in half or quarters if very large,and thinly sliced
• 4 tablespoons Thai fish sauce (or to taste)
• 8 ounces cherry tomatoes, halved
• 4 – 6 bird's eye chilis, chopped roughly (the little red ones)
• 1 (10 ounces) bag cleaned baby spinach
• ¾ cup fresh basil, shredded
• lime wedges or lemon wedges

Directions Edit

1. Place the stock in a saucepan;
2. Add the ginger, garlic, coriander, lime zest and juice and bring to a boil over medium heat;
3. Add the diced chicken, mushrooms and fish sauce; simmer slowly, uncovered, for 10 minutes;
4. Check and adjust seasoning; add the tomatoes and chiles and cook for 5 more minutes; stir in the baby spinach and cook 1 minute longer; discard ginger
5. Serve, topped with shredded basil; garnish with fresh lime wedges in case you want to squeeze some into your soup
6. Enjoy!.