Hot-and-Sour Chicken Noodle Soup

Ingredients

• 1 teaspoon green curry paste
• 1 (15-ounce) can whole peeled straw mushrooms, drained
• 1 ¼ pounds skinless, boneless chicken breast, cut into 1/4-inch strips
• 2 tablespoons minced fresh cilantro
• 1 (8-ounce) can sliced bamboo shoots, drained
• 2 tablespoons cornstarch
• 1 (14-ounce) can light coconut milk
• + 10 more ingredients
• • 2 cups water
  • ¼ pound wide rice stick noodles (bnh pho)
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 2 tablespoons water
  • 2 teaspoons olive oil
  • 2 cups thinly sliced onion
  • ¼ cup fresh lime juice
  • 1 teaspoon grated lime rind
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce

Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well. Set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Stir in 2 cups of water and the next 9 ingredients (water through bamboo shoots). Bring ...

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