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

Ingredients

　　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

　　Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. 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. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

Nutrition Per Serving

　　5 g fat (4 g saturated)

　　38.3 g carbs

　　2.5 g fiber

　　30 g protein

　　#### Nutritional analysis provided by Self