Thai Coconut Curry Chicken Soup

Ingredients

• 1 Tbsp (15 mL) oil
• 3 Tbsp (45 mL) red curry paste
• ½ onion, diced
• 1 clove garlic, minced
• 1 Tbsp (15 mL) freshly grated ginger
• 1 medium carrot, thinly sliced
• 1 red bell pepper, diced
• 1 can (400 mL) baby corn, drained
• 2 cups (500 mL) shredded chicken
• 4 cups (1L) low-sodium chicken broth (homemade or store bought)
• 1 can (14 oz) coconut milk
• 2 heads of bok choy, sliced
• 2 limes juice and zest
• 1/2 (8-ounce) package rice noodles
• 1 tablespoon fish sauce
• 1/2 cup fresh cilantro leaves, chopped
• Salt and pepper to taste