Easy Thai Coconut Soup

1 tsp olive oil
1 1/2 tbs minced jalapeno peppers
1 1/2 tbs freshly minced ginger or 1 1/2 tsp ground dried ginger
2 (14.5 oz) cans chicken broth
1 (13.5 oz) can light coconut milk (about 1 3/4 c)
1/2 tsp kosher salt
2 packages ramen noodles (NOT the seasoning packets)
3/4 c. sliced mushrooms (optional)
1 1/2 tbp fresh lime juice
1 c. diced or shredded cooked chicken
2 tbs chopped cilantro, plus more for garnish
Sliced green onion and lime wedge for garnish

1. Head med-sized soup pot to med-high heat.  Add oil, jalapeno and ginger (if using fresh).  Cook 1-2 minutes, stirring frequently, until softened and fragrant.  If using ground ginger add to softened jalapenos and stir.  Add chicken broth, coconut milk and salt.  Increase heat and bring to a boil.  Reduce to simmer and add noodles.  Simmer 3-5 minutes until noodles are softened.  If using mushrooms add them in the final 2-3 minutes of cooking noodles.

2.  Add chicken and simmer about 30 seconds to heat through.  Remove from heat and stir in lime juice and cilantro.  Garnish and serve.