Thai Chicken-Coconut Soup

Name: Thai Chicken-Coconut Soup
Ingredients: 4 ounces cellophane noodles; 6 cups low-sodium chicken broth; 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish); 3 cloves garlic, chopped; 1 tablespoon grated ginger; 2 teaspoons grated lemon zest; 1 teaspoon grated lime zest; 1/4 cup fresh lemon (or lime) juice; 4 tablespoons Thai fish sauce, divided; 1/2 pound shiitake mushrooms, sliced (3 cups); 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips; 1 cup light coconut milk; 2 cups baby spinach; 2 tablespoon chopped cilantro (plus sprigs for garnish)

Thai Chicken-Coconut Soup was pinched from <a href="http://www.epicurious.com/recipes/food/views/Thai-Chicken-Coconut-Soup-241463" target="_blank">www.epicurious.com.</a>

"Replacing full-fat coconut milk with a light version reduces fat, not flavor...."

INGREDIENTS

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4 ounces cellophane noodles

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6 cups low-sodium chicken broth

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1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)

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3 cloves garlic, chopped

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1 tablespoon grated ginger

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2 teaspoons grated lemon zest

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1 teaspoon grated lime zest

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1/4 cup fresh lemon (or lime) juice

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4 tablespoons Thai fish sauce, divided

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1/2 pound shiitake mushrooms, sliced (3 cups)

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2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips

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1 cup light coconut milk

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2 cups baby spinach

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2 tablespoon chopped cilantro (plus sprigs for garnish)

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