Thai Chicken Coconut Soup

• cellophane noodle
• 6 cups low sodium chicken broth
• 1 -2 seeded and chopped jalapeno pepper (or red Thai)
• 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 (5 ounce) boneless skinless chicken breasts
• 1 cup light coconut milk
• 2 cups Baby Spinach
• 2 tablespoons chopped cilantro, plus
• fresh cilantro stem (for garnish)

1. Place celophane 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 tablespoon 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 tablespoon 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.

noodle, chicken broth, jalapeno pepper, garlic, gingerroot, lemon zest, lime zest, lemon juice, fish sauce, shiitake mushroom, chicken breasts, light coconut milk, spinach, cilantro, cilantro

Taken from www.food.com/recipe/thai-chicken-coconut-soup-284949 (may not work)