'my Thai' Chicken Soup

• 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) bagcleaned Baby Spinach
• 34 cup fresh basil, shredded
• lime wedges or lemon wedge

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!

chicken stock, fresh ginger, garlic, ground coriander, lemons, chicken breast, portabella mushrooms, fish sauce, cherry tomatoes, birds eye chiles, spinach, fresh basil, lime wedges

Taken from www.food.com/recipe/my-thai-chicken-soup-116449 (may not work)