Thai Chicken Soup

This is different from the Thai "lettuce soup" previously posted. And it looks delish.

THAI CHICKEN SOUP
1 T. vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 T. green curry paste (or use red curry paste)
6 cups low sodium chicken broth
1 15 oz. can coconut milk
1 T. fish sauce or more according to taste
2 red bell peppers, thinly sliced
4 oz. thin rice noodles
2 small skinless boneless chicken breasts, about 1 lb. total, very thinly sliced crosswise
1 T. or more fresh lime juice, to taste
1 cup fresh cilantro, lightly chopped

Heat vegetable oil in a large pot. Add onions and cook until translucent. Add garlic and curry paste and cook 1-2 minutes. Add the chicken broth, coconut milk and fish sauce and cover, bringing to a boil. Add bell pepper and noodles and simmer, uncovered, until noodles are al dente, about 3 minutes. Add chicken and simmer until just cooked through, about 3 minutes. Stir in lime juice and cilantro. Diners may add more fish sauce and lime juice if they want.

Makes 4 servings.

Contributor: Karin Buck