Thai Chicken Coconut Soup

I love coconut soups, and this is one recently published by Self magazine.

• Ready In: 36 mins
• Serves: 4

Ingredients

•  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
• 1⁄4 cup fresh lemon juice (or lime)
• 4  tablespoons Thai fish sauce, divided
• 1⁄2 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)

Directions

1. Place celophane 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.