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! ---------------------------------------------------------------------------
Nutrition
Ingredients
