Healthy Thai Chicken-Coconut Soup

• 4 ounces cellophane noodles
• 6 cups low sodium chicken broth
• 1 Thai red chili peppers or 1 jalapeno pepper
• 3 garlic cloves, chopped
• 1 tablespoon grated gingerroot
• 2 teaspoons grated lemon zest
• 1 teaspoon grated lime zest
• 14 cup fresh lemon juice (or lime)
• 4 tablespoons Thai fish sauce, divided
• 12 lb shiitake mushroom, sliced (3 cups)
• 2 boneless skinless chicken breasts (about 5 oz each)
• 1 cup light coconut milk
• 2 cups Baby Spinach
• 2 tablespoons chopped cilantro, plus
• fresh fresh cilantro stem, for garnish

1. Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes.
2. Drain.
3. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tbsp fish sauce in a medium saucepan.
4. Season with salt.
5. Bring to a simmer, add noodles and cook 3 minutes more.
6. Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
7. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
8. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
9. Stir in spinach until it begins to wilt, about 1 minute.
10. Add chopped cilantro and season with remaining 1 tbsp fish sauce.
11. Using tongs, divide noodles among 4 bowls.
12. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
13. 317 calories per serving, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein.

noodles, chicken broth, red chili peppers, garlic, gingerroot, lemon zest, lime zest, lemon juice, fish sauce, shiitake mushroom, chicken breasts, light coconut milk, spinach, cilantro, cilantro stem

Taken from www.food.com/recipe/healthy-thai-chicken-coconut-soup-281739 (may not work)