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 1/2 inch cubes
 * 8 ounces portabello 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 birds eye chilis, chopped roughly (the little red ones)
 * 1 (10 ounces) bag cleaned baby spinach
 * 3/4 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!