Ceylon Chicken Curry Noodle Soup

Name: Ceylon Chicken Curry Noodle Soup
Ingredients: 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

"This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It's loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. —Sarita Gelner, Chesterfield, Missouri..."

INGREDIENTS

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6 ounces uncooked wide rice noodles

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2 tablespoons ghee or olive oil, divided

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1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces

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1 medium onion, chopped

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2/3 cup sliced fresh carrots

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3 bay leaves

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2 tablespoons minced fresh gingerroot

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1 stalk lemon grass

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1 whole star anise

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1 tablespoon curry powder

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2 teaspoons ground turmeric

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1 garlic clove, minced

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1/2 teaspoon salt

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1/4 teaspoon cayenne pepper

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2 anchovy fillets, minced, optional

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2 tablespoons white wine vinegar

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1 carton (32 ounces) chicken broth

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1 can (13.66 ounces) coconut milk

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2 tablespoons jaggery or dark brown sugar

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1-1/2 cups chopped fresh kale

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1/2 cup cherry tomatoes, halved

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