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A light soup with a hint of citrus, spice and creamy coconut milk.

Thai Chicken Soup

5 cups chicken broth
1 (14-ounce) can coconut milk
1/2 pound mushrooms, trimmed and thinly sliced
6 ounces fresh boneless, skinless chicken breasts, thinly sliced
2 ounces salad shrimp
1 ounce fine egg noodles
1 serrano chile, seeded and minced (see note)
2 teaspoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon fresh lemon juice
1 teaspoon grated peeled gingerroot

1. In a large pot, combine chicken broth and coconut milk. Bring to a boil and stir in mushrooms, chicken, shrimp, egg noodles, serrano chile, lime juice, fish sauce, lemon juice and ginger. Return to boil, reduce heat and gently simmer until noodles and chicken are done, about 10 minutes. Serve warm.

Makes 6 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.