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Ceylon Chicken Curry Noodle Soup

Ceylon Chicken Curry Noodle Soup

Main CourseAsiaNon-VegetarianGluten-FreeDairy-FreeNut-FreeSpicyMedium28 min work · 50 min total8 servings (2-1/2 quarts)

Submitted by Sanjay Patel

Source: www.tasteofhome.com

Ingredients

8 servings
  • 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

Instructions

  1. 1.
    Cook noodles according to package directions for al dente.
  2. 2.
    Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat.
  3. 3.
    Add chicken; cook and stir until no longer pink, 4-5 minutes.
  4. 4.
    Remove from pan.
  5. 5.
    Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes.
  6. 6.
    Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer.
  7. 7.
    Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan.
  8. 8.
    Add broth, coconut milk and jaggery.
  9. 9.
    Bring to a boil; reduce heat.
  10. 10.
    Add kale and tomatoes; simmer until tender, 6-8 minutes.
  11. 11.
    Remove and discard bay leaves, lemongrass and star anise.
  12. 12.
    Drain noodles; stir into soup.
  13. 13.
    Add chicken; heat through.