'my Thai' Chicken Soup

READY IN: 30mins
Recipe by evelynathens

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.

Top Review by Chef Kate

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.

Ingredients Nutrition

Directions

  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!

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