Curried Chicken Coconut Noodle Soup

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Ingredients for 4 servings

2 garlic cloves, minced

2 tablespoons vegetable oil

4 tablespoons curry powder

3 cups chicken broth

two 14-ounce cans unsweetened coconut milk*

1 cup water

2 stalks of lemongrass*, the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks minced

ten 1/8-inch-thick slices of peeled fresh gingerroot

1 teaspoon black peppercorns

1 whole chicken breast with skin and bones (about 1 pound)

1/2 pound dried rice-stick noodles* (rice vermicelli)

6 tablespoons fresh lime juice

6 tablespoons Asian fish sauce such as nuoc mam*

1/3 cup chopped fresh coriander

Asian chili oil* to taste if desired

*available at Asian markets and some specialty produce markets

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