1. In a medium saucepan, combine 4 cups of reduced-sodium chicken broth, a 13.5-oz. can of light coconut milk, 1 Tbs. grated fresh ginger, and 1 6-inch stalk lemongrass cut into 1-inch pieces. Bring soup to a boil over high heat. Add 1 lb. skinless boneless chicken breast cut into 1-inch pieces, 1 cup sliced shiitake mushrooms (stems removed), 1 red bell pepper sliced into thin bite-size pieces, 3 Tbs. lime juice, 2 tsp. reduced-sodium soy sauce, and 1 tsp. Thai chili paste. Reduce to a simmer and cook until chicken is cooked through, about 10 minutes. Meanwhile, cook 14 oz. rice noodles (thin or wide) according to package directions. Remove the lemongrass pieces from the soup. Serve over rice noodles and top bowls of soup with fresh cilantro.