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

TOTAL TIME: Prep: 25 min. Cook: 25 min. YIELD: 8 servings (2-1/2 quarts).

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

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

1. 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.
2. 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.