Hot-and-Sour Chicken Noodle Soup

Ingredients

• 1/4 pound wide rice stick noodles (bánh 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

Preparation

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; sauté 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.