Directions

1. Fill a bowl with warm water and add the noodles. Leave the noodles in the water for 15 minutes to soften and then drain.
2. In a large saucepan add the broth, pepper, garlic, ginger, lemon zest, lime zest, lime juice, 3 tablespoons fish sauce and a sprinkle of salt, and bring to a simmer over medium heat. Cook for 2 minutes and then add the noodles, cooking for an 3 additional minutes. Remove noodles and place in a bowl, covered, to keep warm.
3. Add the chicken and coconut milk to the pan and bring to a simmer. Cook for 4 minutes and then add the spinach and cook for an additional 1 minute. Stir in the cilantro and the remaining 1 tablespoon of fish sauce and mix to combine.
4. Split the noodles into 4 even portions and place in serving bowls. Ladle with the soup and sprinkle some cilantro on the top to garnish.