Thai Chicken Soup

Active 30 min Total Serves:4

Ingredients

1 Tablespoon vegetable oil
1 Onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1  15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken  breasts (about 1 pound)
very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro


1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about eight minutes. Add the garlic and curry paste and cook, stirring 1 to 2 minutes (I didn’t find the curry paste so I didn’t use it).  Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
2. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about three minutes. Add the chicken and simmer until just cooked through, about three more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice if desired.