Thai Fish-and-Noodle Soup

Ingredients

• 1 ½ cups thinly sliced green onions
• ¼ cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 2 tablespoons finely chopped seeded jalapeño pepper
• 2 tablespoons thinly sliced peeled lemon grass
• 2 tablespoons fish sauce
• 1 tablespoon minced peeled fresh ginger
• + 11 more ingredients
• • 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • ½ teaspoon salt
  • ¼ pound uncooked pad thai noodles (wide rice stick noodles)
  • 1 cup thinly sliced carrot
  • 4 (4-ounce) skinned halibut fillets or other firm white fish fillets
  • Dash of black pepper
  • 10 cup coarsely chopped spinach (about 8 ounces)
  • 4 cups water
  • 2 cups julienne-cut red bell pepper
  • 1 cup (1-inch) sliced asparagus
  • ¹/₈ teaspoon salt

Preheat broiler. Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain. Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and...

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