Spicy Asian Chicken Noodle Soup

(Courtesy of rachelraymag.com)

Ingredients:
1 (12 oz.) chicken breast, bone-in, skin discarded
6 c. chicken broth
2 tsp. red curry paste
5 oz. rice noodles, such as malifun
1 red bell pepper, thinly sliced
4 scallions, sliced
1/2 bunch cilantro
1 lime, cut into wedges

Directions:
In a medium saucepan, bring the chicken, broth and 2 c. water to a simmer.  Lower the heat, cover and simmer until the chicken is cooked through, 30 minutes.  Remove the chicken; let cool.  Shred the meat; reserve.  Return the bones to the broth, bring to a boil and reduce by about 1/3.

Strain the broth.  Whisk the curry paste into the broth and return to a simmer over medium-high heat.  Add the noodles and bell pepper and cook until noodles are just tender, about 3 minutes.  Stir in the chicken.

Ladle the soup into bowls and top with scallions and cilantro leaves.  Serve with lime wedges.