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   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   
        
     Uncle Dirty Dave's Archives   
       
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