Thai Chicken-Coconut Soup

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4 oz cellophane noodles

6 cups low-sodium chicken broth

1-2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus 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 oz each), cut into 2 1/2-inch-long by 1/4-inch-wide strips

1 cup light coconut milk

2 cups baby spinach

2 tablespoons chopped cilantro (plus sprigs for garnish)

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