Instructions

1. Peel the ginger, then cut into matchstick-like strips.
2. Remove the outside layer of the lemon grass, then slice it into thin rings.
3. Thinly slice the spring onion diagonally (the green part too).
4. Pour the stock into a saucepan, add the ginger, spring onions and lemon grass slices. Bring to the boil, and simmer for 10 minutes.
5. Meanwhile, slice the mushrooms and cut the chicken into strips about 5 x 1 cm thick.
6. Add the mushroom and the chicken to the broth, together with the sugar and fish sauce, then cook about 5 minutes.
7. When the chicken is no longer pinkish, add the spinach and lime juice.
8. Take the soup off the heat. Taste and adjust the seasoning if needed.