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Hot-And-Sour Chicken Noodle Soup

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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

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