Simple Thai Chicken and Noodle Soup

I originally found this in FoodNetwork magazine. We've made a few modifications, but it is definitely a keeper! Nearly all the ingredients are easy to keep on hand for when there's a bit of extra chicken that needs dressed up.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, thinly sliced
• 2  garlic cloves, minced
• 3  tablespoons green curry paste (more or less to taste)
• 45  ounces low sodium chicken broth
• 1 (15 ounce) can light coconut milk
• 1  tablespoon fish sauce, plus more to taste
• 1  red bell pepper, thinly sliced
• 5  ounces udon noodles, broken into pieces
• 1  lb boneless skinless chicken breast, very thinly sliced crosswise
• 2  tablespoons fresh lime juice, plus more to taste
• 1  cup fresh cilantro, roughly chopped

Directions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
2. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
3. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
4. Add the bell pepper and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
5. Add the chicken and simmer until just cooked through, about 3 more minutes.
6. Stir in the lime juice and cilantro.
7. Add more cilantro and lime juice, if desired, for serving.