4 oz noodles
6 cups low-sodium chicken broth
1-2 red Thai peppers (seeded and finely chopped)
3 cloves chopped garlic
1tbsp fresh ginger, (minced)
2tsp lemon zest, (grated)
1tsp lime zest, (grated)
1/4 cup fresh lime juice
4tbsp Thai fish sauce
1/2 pound mushrooms, (sliced)
2 boneless, skinless chicken breasts (cut into strips)
1 cup coconut milk (light or regular)
2 cups baby spinach
2tbsp cilantro, (chopped)

Method:

• Place noodles in a bowl;add enough warm water to cover and let sit until soft, about 15 minutes, then drain and set aside.
• Combine broth, pepper, garlic, ginger, lemon zest, lime juice and 3 tablespoons fish sauce in a medium saucepan.
• Season it with salt.
• Bring to a boil, then reduce heat to a simmer.
• Add noodles and cook 3 minutes more.
• Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
• Add mushrooms to broth; simmer 3 minutes more.
• Add chicken and coconut milk and simmer, stirring, until chicken is just cooked.
• Stir in spinach until it begins to wilt, about 1 minute.
• Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
• Suggestions: Using tongs, divide noodles among 4 bowls.
• Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.