'my Thai' Chicken Soup

Ingredients

• 3/4 cup fresh basil, shredded
• 8 ounces cherry tomatoes, halved
• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 5 cups chicken stock
• 4 -6 birds eye chiles, chopped roughly (the little red ones)
• 1 teaspoon ground coriander
• 4 tablespoons Thai fish sauce (or to taste)
• 2 garlic cloves, minced
• 3 pieces peeled fresh ginger, half-inch each
• 2 lemons, juice and zest of
• 1 (10 ounce) bagcleaned Baby Spinach
• 2 limes, juice and zest of
• 8 ounces portabella mushrooms, cut in half (or quarters if very large)

Instructions