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Birda Mae's Recipe Corner: Thai Chicken Soup

Ingredients
I  got the recipe and image from here
  • 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
Directions
  • 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 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
  • Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

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