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Ceylon Chicken Curry Noodle Soup

Name: Ceylon Chicken Curry Noodle Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: Asia
Ingredients: 6 ounces uncooked wide rice noodles; 2 tablespoons ghee or olive oil, divided; 1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces; 1 medium onion, chopped; 2/3 cup sliced fresh carrots; 3 bay leaves; 2 tablespoons minced fresh gingerroot; 1 lemongrass stalk; 1 whole star anise; 1 tablespoon curry powder; 2 teaspoons ground turmeric; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 anchovy fillets, minced, optional; 2 tablespoons white wine vinegar; 1 carton (32 ounces) chicken broth; 1 can (13.66 ounces) coconut milk; 2 tablespoons jaggery or dark brown sugar; 1-1/2 cups chopped fresh kale; 1/2 cup cherry tomatoes, halved

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 25 min.

Makes

8 servings (2-1/2 quarts)

Updated: Sep. 12, 2023

This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. —Sarita Gelner, Chesterfield, Missouri

Ceylon Chicken Curry Noodle Soup Recipe photo by Taste of Home

Ingredients

6 ounces uncooked wide rice noodles
2 tablespoons ghee or olive oil, divided
1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces
1 medium onion, chopped
2/3 cup sliced fresh carrots
3 bay leaves
2 tablespoons minced fresh gingerroot
1 lemongrass stalk
1 whole star anise
1 tablespoon curry powder
2 teaspoons ground turmeric
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 anchovy fillets, minced, optional
2 tablespoons white wine vinegar
1 carton (32 ounces) chicken broth
1 can (13.66 ounces) coconut milk
2 tablespoons jaggery or dark brown sugar
1-1/2 cups chopped fresh kale
1/2 cup cherry tomatoes, halved

Directions

Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer.

Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes.
Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

Nutrition Facts

1-1/4 cups: 316 calories, 16g fat (11g saturated fat), 46mg cholesterol, 758mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 15g protein.