'my Thai' Chicken Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 cups chicken stock
• 3 pieces peeled fresh ginger, half-inch each
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 2 limes, juice and zest of
• 2 lemons, juice and zest of
• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 8 ounces portabella mushrooms, cut in half (or quarters if very large)
• 4 tablespoons thai fish sauce (or to taste)
• 8 ounces cherry tomatoes, halved
• 4 -6 birds eye chiles, chopped roughly (the little red ones)
• 1 (10 ounce) bag cleaned baby spinach
• 3/4 cup fresh basil, shredded
• lime wedges or lemon wedge

Recipe

• 1 place the stock in a saucepan; add the ginger, garlic, coriander, lime zest and juice and bring to a boil over medium heat.
• 2 add the diced chicken, mushrooms and fish sauce; simmer slowly, uncovered, for 10 minutes; check and adjust seasoning.
• 3 add the tomatoes and chiles and cook for 5 more minutes.
• 4 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!