Ceylon Chicken Curry Noodle Soup

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

• 

  Total Time

  Prep: 25 min. Cook: 25 min.
• 

  Makes

  8 servings (2-1/2 quarts)

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 stalk lemon grass
• 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 carrot in remaining 2 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemon grass, star anise, curry powder, turmeric, garlic, salt, cayenne and if desired, anchovies; cook 1 minute longer.
• Add vinegar to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggary. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes.
  Remove and discard bay leaves, lemon grass 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.

Taste of Home Editors