Hot-and-Sour Chicken Noodle Soup

Ingredients

• 8 ounce bamboo skewers drained sliced canned
• 2 tablespoons brown sugar 
• 2 tablespoons cornstarch 
• 31.5 ounce fat-skimmed beef broth fat-free canned
• 1 tablespoon fish sauce 
• 2 tablespoons cilantro leaves fresh minced
• 1 teaspoon curry paste green
• 14 ounce lite coconut milk light canned
• 0.3 cup juice of lime fresh
• 1 teaspoon lime zest grated
• 2 teaspoons olive oil 
• 2 cups onion thinly sliced
• 0.3 pound vermicelli (bánh pho)
• 1.3 pounds chicken breast boneless skinless cut into 1/4-inch strips
• 15 ounce straw mushrooms whole peeled drained canned
• 2 cups water 
• 2 tablespoons water 

Equipment

• bowl
• dutch oven

Directions

1. Cook noodles in boiling water 5 minutes or until done.
2. Drain and rinse with cold water; drain well. Set aside.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add onion; saut 4 minutes or until tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring to a boil; reduce heat, and simmer 30 minutes.
5. Combine cornstarch and 2 tablespoons water in a small bowl. Stir cornstarch mixture into soup. Bring to a boil; cook 1 minute, stirring constantly. Stir in chicken; cook 3 minutes or until chicken is done.
6. Place 1/3 cup noodles and 1 1/2 cups soup into each of 6 large soup bowls.
7. Sprinkle 1 teaspoon cilantro over each serving.