Thai Chicken Soup

Ingredients

• 15 ounce coconut milk canned
• 1 tablespoon fish sauce plus more to taste
• 1 cup cilantro leaves fresh roughly chopped
• 2 cloves garlic minced
• 2 tablespoons curry paste green
• 1 tablespoon juice of lime fresh plus more to taste
• 6 cups chicken broth low-sodium
• 1  onion thinly sliced
• 2  bell peppers red thinly sliced
• 4 ounces rice noodles thin
• 1 pound chicken breasts boneless skinless very thinly sliced
• 1 tablespoon vegetable oil 

Equipment

• pot

Directions

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
3. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
4. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
5. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
6. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro.
7. Add more fish sauce and lime juice, if desired.