Hot-And-Sour Chicken Noodle Soup

• 1/4 pound wide rice stick noodles (banh pho)
• 2 teaspoons olive oil
• 2 cups thinly sliced onion
• 2 cups water
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime rind
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 teaspoon green curry paste
• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can whole peeled straw mushrooms, drained
• 1 (14-ounce) can light coconut milk
• 1 (8-ounce) can sliced bamboo shoots, drained
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 1/4 pounds skinless, boneless chicken breast, cut into 1/4-inch strips
• 2 tablespoons minced fresh cilantro

1. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well. Set aside.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 4 minutes or until tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring to a boil; reduce heat, and simmer 30 minutes.
3. Combine cornstarch and 2 tablespoons water in a small bowl. Stir cornstarch mixture into soup. Bring to a boil; cook 1 minute, stirring constantly. Stir in chicken; cook 3 minutes or until chicken is done. Place 1/3 cup noodles and 1 1/2 cups soup into each of 6 large soup bowls. Sprinkle 1 teaspoon cilantro over each serving.

rice, olive oil, onion, water, lime juice, lime rind, brown sugar, fish sauce, green curry, chicken broth, mushrooms, light coconut milk, bamboo shoots, cornstarch, water, skinless, fresh cilantro

Taken from www.myrecipes.com/recipe/hot-and-sour-chicken-noodle-soup (may not work)