Heavy, special occasion eating can stir up disaster for romantic endeavors. For a healthy and delicious alternative, try this recipe for exotic Thai coconut soup. This recipe serves four, or two, twice!

4 oz. cellophane noodles

6 cups check broth
1 or 2 red Thai peppers (or jalapenos), seeded and finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 tsp grated lemon zest
1 tsp grated lime zest
¼ cup fresh lemon or lime juice
4 tbsp fish sauce, divided
salt to taste

½ lb shiitake mushrooms, sliced
2 boneless, skinless chicken breasts (10 oz total) cut into strips
1 cup light coconut milk
2 cups baby spinach
2 tbsp chopped cilantro (plus some sprigs for garnish)

1. Put noodles in a bowl and cover with boiling water. Let sit until soft, about 15 minutes. Drain.
2. Combine broth and next 6 ingredients with 3 tbsp of the fish sauce in a saucepan. Season with salt and bring to a simmer.
3. Add noodles to simmering sauce and cook 3 minutes. Use tong to remove noodles to a bowl. Cover to keep warm.
4. Add mushrooms to broth and simmer 3 more minutes.
5. Add chicken and coconut milk and cook just until chicken is cooked, about 3 minutes more.
6. Stir in spinach for about 1 minute until it wilts.
7. Just before serving, add cilantro and remaining 1 tbsp fish sauce.
8. Divide noodles between bowls and ladle soup over them.