Thai Chicken Noodle Soup

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 tablespoon red curry paste (Use less if you can't handle the heat)
• 1/2 lb mushroom, thinly sliced
• 4 cups cut up leftover cooked chicken
• 4 (16 ounce) cans chicken broth
• 1 bunch scallion, sliced on 1/2-inch diagonal
• 3 carrots, julienned
• 1 cup thinly sliced cabbage
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 4 ounces rice noodles, any width, broken into bite size pieces
• garnish chopped cilantro

1. In soup pot, heat vegetable oil.
2. Saute onion and Red Curry Paste until onion is almost soft.
3. Add mushrooms. Saute 3-4 minutes longer.
4. Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar.
5. Bring to a boil.
6. Reduce heat. Simmer 5 minutes.
7. Just before serving, add rice noodles, stirring together well.
8. Simmer for 4 minutes.
9. Serve immediately, garnished with cilantro.

vegetable oil, onion, red curry, mushroom, chicken, chicken broth, scallion, carrots, cabbage, rice vinegar, brown sugar, rice noodles, cilantro

Taken from www.food.com/recipe/thai-chicken-noodle-soup-202057 (may not work)