Thai Coconut Soup

This aromatic and healthy soup is so good on a chilly evening. It only takes a few minutes to whip up, making it a great go-to for weeknights.

PREP TIME: 10 minutes
COOK TIME: 10 minutes

1 can (14 oz.) light coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1/2 thinly sliced red onion
1 cup baby spinach
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, onions, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass and add spinach. Remove from heat and garnish servings with basil and cilantro.