Lemony spicy Thai Chicken Soup

With the first day of fall comes the beginning of brisk mornings.Well here in Texas settle for anything brisker than 80°.
One of my favorite recipes for cool and rainy days is this lemony and spicy Thai Chicken Soup recipe from Marthie.
It is gluten-free of course and quite light making it a nice and healthy choice.
But with a few twists I upped the nutrition factor.
First I made the broth following the recipe, only I leave in all the ginger strips and everything because the cooked ginger strips are softer and less spicy and harsh than fresh strips.
For the last 15 minutes of simmering I added about 3/4 cup of quinoa.

Quinoa adds heartiness making it a little more filling.  Also quinoa is very nutrient dense and has a light nutty flavor that doesn't compete with the tang of the soup.
Next it seemed to me that the broth lacked some veggies so I added some green.  I took a few leaves of spinach, layered them up and sliced them into strips.  You can leave the little tails or throw them out (on the lawn!)

Then I lay a bed of the spinach strips in my bowl, just about a cup.

When you add the chicken soup on top it gently cooks the spinach just enough to make it tender and maintain its nutrients.  Also spinach tends to "shrink" when it wilts so even a cup doesn't add much bulk to your bowl.  You can also sprinkle them on top.

And there you have it, a heartier, more nutritious lemony spicy chicken soup.