Food Network Thai Chicken Soup

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, 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 boneless skinless chicken breasts (about 1 pound)
• 1 tablespoon fresh lime juice, plus more to taste
• 1 cup roughly chopped fresh cilantro

1. 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.
2. 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.

vegetable oil, onion, garlic, green curry, chicken broth, coconut milk, fish sauce, red bell peppers, thin rice noodles, chicken breasts, lime juice, fresh cilantro

Taken from www.food.com/recipe/food-network-thai-chicken-soup-453497 (may not work)