Thai Chicken Basil Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 (3 ounce) poblano chiles, seeded and chopped
• 4 teaspoons ginger, peeled and finely chopped
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons fish sauce
• 2 (32 ounce) cartons reduced-sodium chicken broth
• 3 cups water
• 1/2 cup fresh basil leaf, packed and thinly sliced, plus sprigs for garnish
• 1 1/2 lbs boneless skinless chicken thighs, trimmed of fat and thinly sliced crosswise
• 1 (14 ounce) package linguine-style rice noodles
• 1/4 cup fresh lime juice

1. Heat oil in a 6-quart dutch oven until hot. Add onion and chile, and cook 10 minutes or until lightly browned and tender, stirring occasionally.
2. Add ginger, garlic, red pepper flakes, and 1 tablespoons fish sauce. Cook one minute.
3. Add broth, water, and half the basil; heat to boiling on high.
4. Reduce heat to low, cover and simmer for 20 minutes.
5. Uncover, increase heat to medium-high. Stir in chicken and uncooked noodles and heat to boiling. Boil 1 minute.
6. Remove dutch oven from heat. Skim off fat.
7. To serve, stir in lime juice, remaining fish sauce, and basil. Garnish with sprigs.

olive oil, onion, poblano chiles, ginger, garlic, red pepper, fish sauce, cartons, water, fresh basil leaf, chicken, rice noodles, lime juice

Taken from www.food.com/recipe/thai-chicken-basil-soup-346182 (may not work)