Ceylon Chicken Curry Noodle Soup Recipe
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Servings: 8 servings (2-1/2 quarts).
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
