"Other People's Recipes" label are things that I make because they are healthy. I also like big, declarative flavors. It isn't hard to get either of those things in a soup. Certainly not this Thai Chicken Coconut Soup that I've taken from an old copy of SELF magazine.
In addition to being both healthy (a mere 371 calories for a 1 1/2 cup serving) and boldly flavored, this soup is pretty easy. Begin by soaking 6 oz. of cellophane noodles in warm water for fifteen minutes. (Note: if you are not planning on eating all of the soup in a single meal, only prepare 1 oz. of noodles per person, and prepare additional servings prior to eating the leftovers.) Meanwhile, combine 8 cups of low-sodium chicken broth, 2 jalapenos (seeded and minced,) 4 cloves of minced garlic, 3 teaspoons of lemon zest, 1 1/2 teaspoons of lime zest, 1/4 cup of lemon or lime juice and four tablespoons of fish sauce in a large pot and bring the liquid to a simmer.
Replace the noodles with 3/4 a pound of sliced shitake mushrooms:
Cook for another three minutes, then add three chicken breasts (sliced into strips) and 1 1/2 cups of light coconut milk. Cook yet another three minutes or until the chicken is cooked through.
Add three cups of spinach and cook for an additional minute. Meanwhile, divide the noodles evenly between six bowls.