Thai Chicken Coconut Soup

This is one of my all time favorite recipes, so delicious and pretty healthy!!  This recipe serves 4.

Thai Chicken Coconut Soup
(This is a general modification for the 21 day fix, it's not 100% as some ingredients aren't in the book, keep in mind it serves 4)
4 Yellow, 3 Green, 2 Red

4oz Cellophane Noodles
6c Low-Sodium Chicken Broth
1-2 Thai (or jalapeno) peppers
1 additional pepper in slices for ganish
Bag of Mini Peppers (that has red, orange and yellow)
1 1/2c sliced Carrots
3 cloves Garlic
1 tbsp grated Ginger
2tsps grated Lemon Zest
1tsp grated Lime Zest
1/4c lemon or lime juice
4tbsp Thai fish sauce, divided
2 boneless skinless chicken breasts cut into strips
1c Coconut Milk
2c Baby Spinach
2tbsp chopped Cilantro (plus 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, peppers, garlic, ginger, lemon zest, lime zest, lemon juice, and 4 tbsp 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 war.  Add Chicken and coconut mil and simmer, stirring, until chicken is just cooked, about 3 minutes.  Stir in spinach until it begins to wilt, about 1 miunte, Add chopped cilantro and season with remaining 1 tbsp fish sauce. Using tongs, divide noodles among 4 bowls.  Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

This is another recipe that's totally modifiable, don't like spinach but like Kale, substitute Kale, want to add extra vegetables, Go For It.  Don't want to use noodles, don't. Like it super spicy use habenero!