Thai Chicken Noodle Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon red curry paste (Use less if you can't handle the heat)
1/2 lb mushroom, thinly sliced
4 cups cut up leftover cooked chicken
4 (16 ounce) cans chicken broth
1 bunch scallion, sliced on 1/2-inch diagonal
3 carrots, julienned
1 cup thinly sliced cabbage
2 tablespoons rice vinegar
1 tablespoon brown sugar
4 ounces rice noodles, any width, broken into bite size pieces
garnish chopped cilantro

Preparation

In soup pot, heat vegetable oil.
Saute onion and Red Curry Paste until onion is almost soft.
Add mushrooms. Saute 3-4 minutes longer.
Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar.
Bring to a boil.
Reduce heat. Simmer 5 minutes.
Just before serving, add rice noodles, stirring together well.
Simmer for 4 minutes.
Serve immediately, garnished with cilantro.