Thai chicken soup with mushrooms

Peel the ginger, then cut into matchstick-like strips.

Remove the outside layer of the lemon grass, then slice it into thin rings.

Thinly slice the spring onion diagonally (the green part too).

Pour the stock into a saucepan, add the ginger, spring onions and lemon grass slices. Bring to the boil, and simmer for 10 minutes.

Meanwhile, slice the mushrooms and cut the chicken into strips about 5 x 1 cm thick.

Add the mushroom and the chicken to the broth, together with the sugar and fish sauce, then cook about 5 minutes.

When the chicken is no longer pinkish, add the spinach and lime juice.

Take the soup off the heat. Taste and adjust the seasoning if needed.