Thai Chicken Noodle Soup - Adapted from Epicurious

This is a wonderful soup and, by the way, the third meal we prepared using our roast chicken. We used the bones to make stock and picked the meat off for the soup. If you don't want to bother, start with 6C of good quality chicken stock and 1C diced cooked chicken. While you are preparing the soup, soak a package of cellophane noodles according to package directions(or the noodles of your choice). To the stock add 6oz sliced mushrooms(we prefer to saute them before adding them), 1 seeded and diced chili pepper or what ever heat you wish, 1C coconut milk, 2C chopped fresh spinich, 2t lemon and or lime zest, 1/4C fresh lemon and or lime juice. Heat the mixture to a simmer and just before serving top with chopped cilantro. A delicious soup as spicy as you care to make it!