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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