Thai-Inspired Coconut Ginger Chicken Soup

Ingredients

• 1 tsp (5 ml) sesame oil or olive oil
• 1 clove garlic, minced (3 g)
• 1 tsp (2 g) fresh grated ginger
• 1/2 cup (45 g) sliced mushrooms
• 1 1/4 cups (300 ml) low-sodium gluten-free chicken broth
• 1/4 cup (60 ml) unsweetened coconut milk
• 1 tsp (5 ml) gluten-free tamari
• Pinch of salt and black pepper
• 5 oz (140 g) cooked chicken breast, shredded
• 1 cup (30 g) baby spinach
• 1 tbsp (15 ml) lime juice
• 1 tbsp (5 g) chopped cilantro or green onion

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Method

1. Heat the oil in a small pot. Add the garlic, ginger, and mushrooms and cook for 2–3 minutes, until the mushrooms soften.
2. Add the broth, coconut milk, tamari, salt, and pepper and simmer for 5 minutes, until the mushrooms are tender.
3. Stir in the chicken and spinach and cook for 2–3 minutes, until hot.
4. Off the heat, add the lime juice and cilantro. Serve warm.