Step 1

Toss the chicken cubes into a food processor and pulse until the chicken is chopped up.

Step 2

Add the arrowroot powder, salt, ice water, and egg white to the chopped chicken in the food processor bowl.

Step 3

Process ‘til a velvety paste develops.

Step 4

Transfer the chicken paste to a large heatproof bowl and set aside.

Step 5

Heat a large saucepan over medium-high heat. When the pot is hot, pour in the oil and add the shallot and mushrooms.

Step 6

Cook, stirring frequently, for 2 to 3 minutes or until the shallots are slightly softened.

Step 7

Toss in ginger and garlic and cook for about 1 minute or until fragrant.

Step 8

Pour in the broth. Increase the heat to high to bring the soup to a boil.

Step 9

Turn the heat down to medium, and add the coconut aminos and fish sauce to the soup. Taste and adjust for seasoning as needed.

Step 10

Add the chicken paste to the broth and break it up with a spatula.

Step 11

Once the chicken is no longer pink, stir in the spinach. Cook until wilted.

Step 12

Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed, and serve.