1 tablespoon Vegetable oil
1 red bell Pepper, seeds and membrane removed and cut into thin strips
4 green Onions, sliced
1 clove Garlic, crushed
4 boneless, skinless chicken thighs or breasts, cut into thin strips
6 1/2 oz button Mushrooms
3 cups good-quality chicken stock
1 cup water
3/4 cup plus 2 tablespoons unsweetened coconut Milk
2 medium Tomatoes, peeled, seeded and finely chopped
1/4 cup chopped fresh coriander (cilantro)
1 cup Bean sprouts
1-2 heaped teaspoons curry paste
4 oz angel hair pasta (capelli d`angelo)
Garnishes:
2 tablespoons toasted thread coconut
2 tablespoons chopped fresh coriander (cilantro)
2 tablespoons sliced green spring onions

1. In a large saucepan, heat the oil and cook the bell Pepper, green Onions and Garlic for 2-3 minutes. Add the chicken and cook 2 minutes longer, or until the chicken changes color. Slice the Mushrooms and add to the pan. Cook for 2 minutes.
2. Stir in all of the remaining ingredients except the pasta and bring to a boil. Add the pasta, reduce the heat, and simmer for 10-15 minutes, or until the pasta is cooked and the chicken is tender. Add a little more water if the soup becomes too thick. Serve in warm soup bowls, garnished with coconut, green onions and coriander (cilantro).