CEYLON CHICKEN CURRY NOODLE SOUP

Ceylon Chicken Curry Noodle Soup image

Provided by @MakeItYours

Number Of Ingredients 21

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

Steps:

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.