**Tom Kha type soup

My favorite Tom Kha!

3 stages

1. Flavoring the broth
2. Poaching the chicken
3. Adding the last items

1. Several jalapenoes, 1 inch knob of ginger- sliced into coins, 3-4 cloves garlic, 1 can low sodium chicken broth plus 1/2 the can water, 1 can coconut milk (use lowfat if you are so inclined)
Combine all the above (but only use half the coconut milk, save the rest for later) and bring to a boil in a soup pot of some sort.

2. 1 breast of chicken, sliced into tenders, 1 pkg mushrooms or any other veg of choice such as: bell peppers, etc.
Add to the boiling stuff and bring the heat down to med. low, let simmer for 15 minutes and remove the chicken. Bring back to a boil for 4 minutes to intensify the flavors then strain the soup, reserving the solids. Shred the chicken and dice the jalapenoes, garlic and ginger (this is optional, most people just chuck out these goodies but I like to put them back in the soup, cause YUM). Return the goods to the soup and heat it back up.

3. 2 tsp soy sauce, 2 tsp fish sauce, 1/2 - a whole lime, several handfuls of spinach, several green onions, sliced
 Mix the lime juice, and the soy and fish sauces together. Stir into the soup along with the spinach and green onions, and let everything sit and get to know each other for a few more minutes before serving.