MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ceylon Chicken Curry Noodle Soup
Categories: Pasta, Poultry, Vegetables, Curry, Chilies
Yield: 8 Servings
6 oz Uncooked wide rice noodles
2 tb Ghee or oil; divided
1 lb Chicken breast; boned,
- thin sliced,
- in 1/2" pieces
1 md Onion; chopped
2/3 c Fresh carrots; sliced
3 Bay leaves
2 tb Fresh ginger; minced
1 Lemongrass stalk
1 Whole star anise
1 tb Curry powder
2 ts Ground turmeric
1 cl Garlic; minced
1/2 ts Salt
1/4 ts Cayenne pepper
2 Anchovy fillets; minced
- (optional)
2 tb White wine vinegar
32 oz Chicken broth
13 2/3 oz Can coconut milk
2 tb Jaggery or dark brown sugar
1 1/2 c Fresh kale; chopped
1/2 c Cherry tomatoes; halved
Cook noodles according to package directions for al dente.
Meanwhile, in a Dutch oven, heat 1 tb ghee over medium-high heat.
Add chicken; cook and stir until no longer pink, 4 to 5 minutes.
Remove from pan. Cook and stir onion and carrots in remaining 1 tb
ghee until tender, 12 to 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.
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 to
8 minutes.
Remove and discard bay leaves, lemongrass, and star anise. Drain
noodles; stir into soup. Add chicken; heat through.
Recipe by Sarita Gelner, Chesterfield, Missouri
Recipe FROM:
https://www.tasteofhome.com
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