My Thai Chicken Soup

== Ingredients ==
* 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 ==
# 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!.
Category:Basil Recipes
Category:Cherry tomato Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Chile pepper Recipes
Category:Lemon Recipes
Category:Lime Recipes
Category:Portobello mushroom Recipes
Category:Spinach Recipes
Category:Thai Meat Dishes