MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ceylon Chicken Curry Noodle Soup
Categories: Pasta, Poultry, Vegetabloes, Curry, Chilies
Yield: 8 servings

6 oz Uncooked wide rice noodles
2 tb Ghee or oil; divided
1 lb Boned chicken breast; thin
- sliced, in 1/2" pieces
1 md Onion; chopped
2/3 c Sliced fresh carrots
3 Bay leaves
2 tb Minced fresh gingerroot
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,
- opt
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 Chopped fresh kale
1/2 c Cherry tomatoes, halved

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 carrots in remaining 1 tablespoon
ghee until tender, 12-15 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, 6-8 minutes.

Remove and discard bay leaves, lemongrass and star
anise. Drain noodles; stir into soup. Add chicken; heat
through.

Sarita Gelner, Chesterfield, Missouri

Makes: 8 servings (2 1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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