Ceylon Chicken Curry & Rice Noodle Soup
My mom always made a similar Ceylon curried chicken noodle soup. —Sarita Gelner, Chesterfield, MO
Prep: 25 min. • Cook: 25 min. Makes: 8 servings (21/2 qt.)
6 oz. uncooked wide rice noodles 3 Tbsp. ghee or olive oil, divided 1 lb. boneless chicken breasts, thinly sliced and cut into 1/2-in. pieces
1 medium onion, chopped
2/3 cup sliced fresh carrots
3 bay leaves
2 Tbsp. minced fresh
gingerroot
1 stalk lemongrass
1 whole star anise
1 Tbsp. curry powder
2 tsp. ground turmeric
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 anchovy fillets,
minced, optional
2 Tbsp. white wine vinegar 1 carton (32 oz.) chicken broth 1 can (13.66 oz.) coconut milk
2 Tbsp. jaggery or dark brown sugar
11/2 cups chopped fresh kale
1/2 cup cherry tomatoes, halved
1. Cook the noodles according to package directions for al dente. In a Dutch oven, heat 1 Tbsp. ghee over medium-high heat. Add the chicken; cook and stir until no longer pink,
4-5 minutes. Remove from pan.
2. Cook and stir the onion and carrots in remaining 2 Tbsp. ghee until tender, 12-15 minutes. Add the bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne pepper and, if desired, anchovies; cook 1 minute longer.
3. Add vinegar to the pan; cook for 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.
4. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.
11/4 CUPS 316 cal., 16g fat (11g sat. fat), 46mg chol., 758mg sod., 26g carb.
(6g sugars, 2g fiber), 15g pro.