Total Time
Prep 10 mins
Cook 20 mins

The ingredients for RSC #6 seemed to lend themselves to thai cooking, and the recent coldspell screamed SOUP out at me...this is the result. Delicious - and a healthful dinner is on the table in half an hour! Some reviewers have said that lemongrass would be nice and it probably would! Can't get it here in Greece so I just made do with what is available.

Ingredients Nutrition


  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!
Most Helpful

Maybe it's because it was so cold outside, but this soup was wonderful! I used my homemade stock and went a little easy on the lime. The fish sauce and the lime give the soup a little tang and freshness. Like Susie, I think a little lemongrass might be a great addition.

Chef Kate December 04, 2005

This is quite easy to prepare and delicious. I made a few changes - added some sliced cod that I wanted to use up, used Chinese spinach and shitake mushrooms. I feel that the only missing ingredient is lemongrass. Next time I make this, I will definitely add some bruised lemongrass. Thanks for the yummy recipe.

WaterMelon March 07, 2005

I loved how quick & easy this soup was to make. I will definitely put it into my menu rotation for nights I really don’t want to cook. For such a simple recipe it was full of flavor and well seasoned. I loved how each flavor had a chance to sing and contribute to the whole. I did stir in some cooked pad thai noodles at the end of the cooking time to give it a little more substance for an evening meal. Topping the soup with fresh basil and lime….yum. Definitely just heat the spinach until warm, going past that will result in yucky looking spinach, as I found in heating the leftovers for lonch the next day.

Susie D February 18, 2005