Spicy Thai Chicken and Rice Noodle Soup

Ingredients

• 2 tablespoons vegetable canola or peanut oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons minced lemon grass see Note 1
• ½ teaspoon crushed Thai chilies or red pepper flakes
• 6 cups less-sodium chicken broth
• 1 14-ounce can crushed tomatoes
• 3 cups shredded chicken
• 2 cups cooked 3-inch pieces of rice noodles cooked according to package directions, or see Note 2
• 4 cups baby spinach
• 1 tablespoon fish sauce or more to taste
• Juice from 1 lime
• ½ cup roughly chopped fresh cilantro leaves optional, or to serve

Instructions 

1. Heat a large soup pot or Dutch oven over medium heat. Add the oil, and the onion, and sauté for 4 minutes until tender. Add the garlic, ginger and lemon grass sauté for 1 minute until you can smell the fragrance.  Add the crushed chili, then pour in the broth and tomatoes, turn the heat to high, and bring to a simmer.  Reduce the heat to medium low, and simmer for 5 minutes. 
2. Stir in the chicken and rice noodles and return to a simmer. Add the spinach and the fish sauce, simmer for one more minute, then add the lime juice and cilantro (if using) and serve in shallow bowls.