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1
In a large Dutch oven or medium-sized soup pot, heat oil over medium heat. Add onion and ginger and stir, cooking until onion and ginger slightly begin to softens, about 4 minutes. Add garlic and stir, cooking for about 1 minute.
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2
Add chicken pieces, moving the onion mixture around so that you are able to brown some of the chicken skin. Cook chicken for about 20 minutes, turning halfway through. After 20 minutes, add lemongrass, chicken stock, water, coconut milk, salt, pepper, and fish sauce. Add potatoes if using. Stir.
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3
Cover and cook over medium-low heat for about 30-45 minutes. Finally, add spinach and Thai chiles, and stir again. Cook for about 10 more minutes or until spinach is wilted and cooked through.
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4
Ladle soup into bowls, making sure each bowl gets pieces of chicken, potatoes, onion, etc. Garnish with more chilies if desired or some fried shallots and get ready to dig in.
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5
I like to serve mine with a side bowl of rice. This allows me to spoon some of that wonderful coconut broth and then chase it with some rice. This is everything you love about Filipino tinola, but with a twist. You can't go wrong with coconut milk, chilies, and chicken soup on a cool, fall day.
