5 cups chicken 🍗 broth (I used bouillon because it is what I had)
1 arm of ginger, peeled and sliced lengthwise
10 oz sliced mushrooms
1 bag fresh spinach
2 green onions, sliced
1 can light coconut milk
Cilantro and squeeze of lime (optional)
Add stock to pan with ginger slices and bring to a boil, then lower heat and simmer until you achieve gingery taste (I did it for 20 mins). Remove ginger pieces and add coconut milk. Return to a simmer. Add mushroom slices and cook for 5 minutes. Then add the entire bag of spinach and green onion. Stir and simmer another 5 minutes, until spinach wilts.
DW hates cilantro so I added a handful to my bowl then ladled the soup over it. Added a touch of lime.
Sooooo yum!
