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Ceylon Chicken Curry Noodle Soup

This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. —Sarita Gelner, Chesterfield, Missouri
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    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


  • 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.
Nutrition Facts
1-1/4 cups: 316 calories, 16g fat (11g saturated fat), 46mg cholesterol, 758mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 15g protein.

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