4 cups chicken stock
1 tbsp finely grated ginger
3 makrut lime leaves, crushed
500g (1.1 lb) frozen peas
50g (1.7 oz) baby spinach
1 cup coconut milk
3 tbsp lime juice
2½ tbsp fish sauce
roughly chopped coriander (cilantro), to serve (optional)
Place the chicken stock, ginger, makrut lime leaves, peas and spinach in a saucepan over medium-high heat. Simmer for about 5 minutes to allow the flavours to infuse.
Turn the heat off before stirring in the coconut milk. Remove and discard the makrut lime leaves. Blend the soup until smooth. Stir through the lime juice and fish sauce, adding more or less to taste.
Serve topped with coriander if using.