Hot-and-Sour Chicken Noodle Soup

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