A delicious Fall soup to keep you warm and healthy.

What makes this recipe so great is how versatile it is! You can use red curry paste instead of green, substitute Thai basil instead of cilantro or add a variety of veggies or mushrooms. Also, for a thicker soup, just add less broth.
1 tablespoon vegetable oil
1 onion, sliced
2 cloves of mined garlic
2 tablespoons of green curry paste
6 cups low sodium chicken broth
1 15oz can coconut milk
1 tablespoon fish sauce–more to taste
2 red bell peppers, sliced
4 oz thin rice noodles
2 small skinless chicken breasts, sliced thin
1 tablespoon fresh lime juice
1 cup chopped cilantro

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