Thai Chicken Basil Soup

Ingredients

1 tbsp. vegetable oil

1 medium onion

1 medium poblano chile

4 tsp. finely chopped peeled fresh ginger

3 clove garlic

1/4 tsp. crushed red pepper

3 tbsp. lower-sodium fish sauce

2 carton reduced-sodium chicken broth

3 c. water

1/2 c. packed fresh basil leaves

1 1/2 lb. boneless, skinless chicken thighs

1 package linguine-style (1/4-inch-wide) rice noodles

1/4 c. fresh lime juice

Directions

1. In 6-quart Dutch oven, heat oil on medium until hot. Add onion and poblano and cook 10 minutes or until lightly browned and tender, stirring occasionally. Add ginger, garlic, crushed red pepper, and 1 tablespoon fish sauce; cook 1 minute.
2. Add broth, water, and half of basil; heat to boiling on high. Reduce heat to low; cover and simmer 20 minutes. Uncover; increase heat to medium-high. Stir in chicken and uncooked noodles; heat to boiling. Boil 1 minute.
3. Remove Dutch oven from heat. Skim off fat. To serve, stir in lime juice and remaining fish sauce and basil. Garnish each serving with basil sprigs. Serve with additional fish sauce if you like. Makes about 15 cups.

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a29828/thai-chicken-basil-soup-recipes/