Thai Fish-And-Noodle Soup

• 1/4 pound uncooked pad thai noodles (wide rice stick noodles)
• 4 cups water
• 3 tablespoons fresh lime juice
• 2 tablespoons finely chopped seeded jalapeno pepper
• 2 tablespoons thinly sliced peeled lemon grass
• 2 tablespoons fish sauce
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon salt
• 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
• 2 cups julienne-cut red bell pepper
• 1 cup (1-inch) sliced asparagus
• 1 cup thinly sliced carrot
• 4 (4-ounce) skinned halibut fillets or other firm white fish fillets
• 1/8 teaspoon salt
• Dash of black pepper
• 10 cup coarsely chopped spinach (about 8 ounces)
• 1 1/2 cups thinly sliced green onions
• 1/4 cup chopped fresh cilantro

1. Preheat broiler.
2. Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
3. Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
4. Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
5. Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.

noodles, water, lime juice, pepper, lemon grass, fish sauce, fresh ginger, salt, shiitake mushroom, juliennecut red bell pepper, asparagus, carrot, white fish, salt, black pepper, spinach, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/thai-fish-and-noodle-soup (may not work)