Ceylon Chicken Curry Noodle Soup
- Women`s Corner
- October 17, 2022
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
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- 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
Method: 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.
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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.
This recipe is taken from https://www.tasteofhome.com/recipes/
