Ceylon Chicken Curry Noodle Soup Recipes

CEYLON CURRIED CHICKEN RICE NOODLE SOUP

Steps:

• Chop onion, carrots, garlic, ginger and lemongrass.
• In a large pot set over medium high heat, add 2 tablespoons of olive oil. Then add onion, carrots, and ginger. Sauté for 7-9 minutes, until onions are translucent.
• Add spices, bay leaf, and tomatoes and cook for an additional minute.
• Then add garlic and lemongrass and cook an additional 2-3 minutes.
• Deglaze the pan with white wine vinegar. Then pour in chicken broth. Stir in jaggary (or brown sugar). Turn to simmer.
• Meanwhile, thinly slice chicken breasts. Note that if you freeze them briefly for 15 minutes, they will slice up cleanly and easily. Then finely dice up the anchovies. Don't rinse. The oily fish adds subtle flavor!
• In a sauté pan, heat up a tablespoon of olive oil. Then add sliced chicken and anchovies. Cook until browned, 6-8 minutes. Then add to the soup.
• Add the kale and stir. Simmer while you cook rice noodles according to package. Go with al Dente, so take a minute off cooking time.
• Remove the star anise and bay leaf. Then drain noodles and add to the soup. Stir and serve.
• *Add salt to taste after the soup is ready.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• 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.

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• 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.

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• 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 carrot in remaining 2 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemon grass, star anise, curry powder, turmeric, garlic, salt, cayenne and if desired, anchovies; cook 1 minute longer., Add vinegar to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggary. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemon grass and star anise. Drain noodles; stir into soup. Add chicken; heat through.