Ingredients:
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 breasts, 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) bags cleaned baby spinach
3/4 cup fresh basil, shredded
lime wedges or lemon wedges
Directions:
Place the stock in a saucepan; add the ginger, garlic, coriander, lime zest and juice and bring to a boil over medium heat.
Add the diced chicken, mushrooms and fish sauce; simmer slowly, uncovered, for 10 minutes; 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.
Serve, topped with shredded basil; garnish with fresh lime wedges in case you want to squeeze some into your soup.
Enjoy!
Servings: 6
Time preparation: 10 min.
Time total: 30 min.