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,

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 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

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Directions

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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.