Ginger Chicken Soup

• 1" piece of ginger
• 2 garlic cloves unpeeled
• 10 oz boneless skinless chicken thighs
• 2 cups chicken broth
• 1 Tbs soy sauce
• 2tsp lemon juice
• 1/4 tsp Asian chili paste (sambal oelek or sriracha)
• 1/4 cup cilantro
• 2 Tbs sliced scallion
• salt
• 1 Tbs veg oil
• 1 cup spinach

1. Peel ginger and slice into 4 planks. Smash the planks with meat pounder. Smash garlic and remove the skin.
2. In a saucepan combine garlic, ginger, chicken, broth, soy sauce, lemon juice, chili paste and 1 cup of water.
3. Bring to a boil. Reduce heat and simmer 10 min. Transfer the chicken to a plate. Remove ginger and garlic and discard.
4. Chop cilantro and scallion. Put them in a mortar and a pinch of salt and 2 tsp oil and mash into paste.
5. Slice chicken and put into 4 bowls. Return the broth to simmer and add salt. Add spinach and simmer 2 min. Ladle broth over chicken and top with a spoonful of cilantro paste.

ginger, garlic, chicken thighs, chicken broth, soy sauce, lemon juice, asian chili paste, cilantro, scallion, salt, oil, spinach

Taken from www.epicurious.com/recipes/member/views/ginger-chicken-soup-50074072 (may not work)