3 cups washed and torn spinach (or baby spinach)
1/2 package (227 g) Thai Kitchen jasmine rice soup or stirfry noodles, broken
1/2 red pepper, diced
2 green onions, sliced
1 large carrot, grated
1/4 cup each chopped peanuts and cilantro (or parsley)
4 cups chicken broth
2 lemon slices
1 clove garlic, minced
1 teaspoon grated fresh ginger root
1/4 teaspoon red pepper flakes

Preparation Instructions:

1. Heat oil in a large saucepan. Add onion and garlic; saute 2 to 3 minutes.

2. Add celery, pepper, sausages and rice. Cook over medium heat 5 minutes.

3. Stir in tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes. Season to taste. If desired, sprinkle with parsley. Makes 10 cups or 8 servings.

In large bowl, layer spinach, noodles, red pepper, green onions, carrot, peanuts, and cilantro; set aside.

In saucepan, combine chicken broth, lemon, garlic, ginger root, and red pepper flakes; bring to boil. Simmer 2 minutes; pour into bowl. Cover with foil; let stand 4 minutes or until noodles are softened. Stir to combine; serve immediately. Serves 6.

Per serving: 148 calories; 6.6 g protein; 4.2 g fat; 21.2 g carbohydrates; 2.4 g dietary fibre.