Thai-style Chicken and Pasta Soup

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.

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 cilantro.