Coconut Curry Chicken Soup

This is inspired by my roommate yesterday making curry and rice and to say the lest being edible was not a choice.

Ingredients:
1) 3 Tbs. red Thai curry paste
2) 2 (14 oz) cans coconut milk
3) 1 cup chicken stock
4) 1 tsp fish sauce
5) 1 red bell pepper, sliced into 2-inch strips
6) 1 cup snow peas
7) 1 cup frozen peas
8) 2 bundles vermicelli noodles
9) 2 cups cooked shredded chicken
10) 1/2 cup sliced scallions
11) 1 sliced chile, for garnish (optional)
12)  juice of one lime
13) coarse salt

Directions:
1) Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
2)  Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
3)  Add half the lime juice, stir and taste. Need more salt? Add it.
4)  Serve soup garnished with scallions and chile pepper.

Recipe is from bevcooks.com