Thai Coconut Chicken Soup

1 teaspoon extra virgin olive oil
2 cloves garlic minced
¼ -½ red teaspoon pepper flakes, depending on your desired spiciness
1 (32 ounces) container reduced-sodium chicken broth
1 (14 ounce) can light coconut milk
12 ounces boneless, skinless, chicken breast, thinly sliced
1 cup sliced mushrooms
4 ounces wide rice-stick noodles or Udon noodles
¼ cup fresh cilantro leaves, minced
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
2 teaspoons curry powder, I like Madras type
2 teaspoons ginger (from a jar) or fresh grated ginger root
1 teaspoon sugar
¼ teaspoon fresh ground pepper
2 cups fresh spinach
2 tablespoons fresh lime juice
¼ cup chopped green onions, for garnish

In a large saucepan heat the olive oil over medium-high heat. Add garlic and red pepper flakes. Sauté for 3 minutes until fragrant.
Add the chicken broth, coconut milk, chicken, mushrooms, noodles, cilantro, lemon grass, curry powder, ginger, sugar, and pepper scraping the bottom and sides for any brown bits. Bring soup to a boil, then turn down to a simmer.
Stir in the spinach and simmer until chicken is cooked, about 5 minutes.
Remove soup from heat and stir in lime juice. Remove the piece of lemon grass and toss it.
Ladle into serving bowls and garnish each with a little green onions.

Serving: 1.5cupsCalories: 362kcalCarbohydrates: 38gProtein: 23gFat: 13gSodium: 879mgFiber: 2gSugar: 5gPlus Points: 9