Ingredients
-
5 cups chicken stock
-
3 pieces peeled fresh ginger, half-inch each
-
2 garlic cloves, minced
-
1 teaspoon ground coriander
-
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
-
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
-
lime wedges or lemon wedge
-
2 lemons, juice and zest of
-
2 limes, juice and zest of
Instructions
- 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!