Teach your kids about the power of aromatic compounds with this recipe: Adding coconut milk to the broth not only adds subtle coconut flavor, but the fat in the liquid also helps the ginger, lemongrass and basil “bloom,” releasing even more tastiness.
Cook noodles according to package directions. Drain and rinse with cold water. Set aside.
Meanwhile, combine broth, coconut milk, fish sauce, ginger, lemongrass and basil in a large saucepan.
Bring the broth mixture to a boil over high heat. Add chicken and reduce heat to maintain a simmer. Cook, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 12 minutes. Transfer the chicken to a clean cutting board.
Add bell pepper to the broth and simmer for 5 minutes. Remove from heat.
Stir spinach and salt into the broth.
Slice the chicken. Divide the reserved noodles and chicken among 4 bowls, then ladle on the broth. Top with cilantro, crushed red pepper and more basil, if desired.
Cilantro: Research shows that some people have a gene that can make them more sensitive to tasting aldehydes, a soapy-flavored fat compound found in cilantro. If this sounds like you, garnish with more basil in this recipe instead.