Thai Chicken Soup

Ingredients:

• 2 small skinless, boneless chicken breasts, very thinly sliced ​​crosswise (about 450 g)
• 6 cups low-sodium chicken broth
• 1 can (425 g) coconut milk
• 110 g thin rice noodles, broken into pieces
• 1 tbsp. vegetable oil
• 1 onion, thinly sliced ​​into half rings
• 2 crushed cloves of garlic
• 1 tbsp fish sauce, plus a little more to taste
• 2 red bell peppers, thinly sliced ​​into strips
• 1 tablespoon fresh lime juice, plus more to taste
• 2 tbsp green curry paste (a mixture of ground green chilies, lemongrass, coriander, garlic and lime juice)
• 1 cup coarsely chopped fresh cilantro

Preparation:

1. Heat vegetable oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and golden.
   
   Add the garlic and curry paste and cook, stirring, for 1-2 minutes. Pour in the chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.
   
   Add the bell pepper and noodles and simmer, uncovered, until al dente, about 3 minutes. Add the chicken and simmer until cooked through, about 3 minutes more. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.