Spicy and savory. This is a great soup for both warm hot and cold days.

Ingredients

• Cellophane noodles
• 6 Cups low sodium chicken broth
• 1-2 seeded and chopped jalapeño pepper (or red Thai)
• 3 garlic cloves, chopped
• 1 Tbs grated ginger root
• 2 Tsp grated lemon zest
• 1 Tsp grated lime zest
• 1/4 cup fresh lemon juice (or lime)
• 4 tablespoons Thai fish sauce, divided
• 1/2 lb shiitake mushroom, sliced (3 cups)
• 2 (5 oz) boneless skinless chicken breasts
• 1 Cup light coconut milk
• 2 Cups baby spinach
• 2 Tbs chopped cilantro, plus
• Fresh cilantro stem (for garnish)

Directions

1. Place cellophane noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.
2. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more.
3. Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
4. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
5. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
6. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
7. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.