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); 1 additional red Thai (or jalapeño) pepper 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); 1 cilantro sprigs for garnish

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photo by Ann Stratton

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

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