Recipe

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• 1/4 lb uncooked pad thai noodles
• 4 cups water
• 3 tbsp fresh lime juice
• 2 tbsp finely chopped seeded jalapeno pepper
• 2 tbsp thinly sliced peeled lemon grass
• 2 tbsp fish sauce
• 1 tbsp minced peeled fresh ginger
• 1/2 tsp salt
• 6 cups thinly sliced shiitake mushroom caps (about 1 lb mushrooms)
• 2 cups julienne-cut red bell pepper
• 1 cup (1-inch) sliced asparagus
• 1 cup thinly sliced carrot
• 4 (4-oz) skinned halibut fillets or other firm white fish fillets
• 1/8 tsp salt
• dash of black pepper
• 10 cup coarsely chopped spinach (about 8 oz)
• 1 1/2 cups thinly sliced green onions
• 1/4 cup chopped fresh cilantro

• 1 Preheat broiler.
• 2 Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
• 3 Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
• 4 Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
• 5 Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.