Chicken in Coconut Soup

Serves:	4
Recipe Type:	Non Veg.
Preparation Time:	15 M
Cooking Time:	30 M

Ingredients:

• 4 oz Cellophane Noodles
• 6 cups Low-Sodium Chicken Broth
• 1-2 red Thai (or Jalapeño) Peppers (seeded and finely chopped)
• 3 cloves chopped Garlic
• 1 tbsp Fresh Ginger, minced
• 2 tsp Lemon Zest, grated
• 1 tsp Lime Zest, grated
• 1/4 cup Fresh Lime Juice
• 4 tbsp Thai Fish Sauce
• 1/2 pound Shiitake Mushrooms, sliced
• 2 boneless, skinless Chicken Breasts (cut into strips)
• 1 cup Coconut Milk (light or regular)
• 2 cups Baby Spinach
• 2 tbsp Cilantro, chopped

Cooking Instructions:

• 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 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.