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immunity boosting soup

Ceylon Curried Chicken Rice Noodle Soup

This curried coconut soup is loaded with ingredients that are said to boost your immunity including lemongrass, ginger, turmeric, and hot spices that are sure to clear your sinuses!

Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Calories 460 kcal

Ingredients

  • 1/4 cup ghee or olive oil or coconut oil (divided)
  • 1 lb boneless chicken breast thinly sliced (OR TOFU)
  • 2 anchovy filet packed in oil and finely minced (OPTIONAL)
  • 4 cups chicken broth or vegetable broth
  • 1 medium yellow onion diced
  • 2/3 cup sliced carrots
  • 1 garlic clove minced
  • 2 inch piece if ginger finely minced
  • 1 lemon grass stalk cleaned and minced
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon curry powder homemade or store-bought
  • 2 teaspoons turmeric
  • 2 tablespoons jaggery or brown sugar
  • 1 whole star anise
  • 2 tablespoons white wine vinegar
  • 3 curry leaves or bay leaves
  • 1 can coconut milk shaken well
  • 1/2 cup mini tomatoes
  • 1.5 cups kale chopped
  • 6 ounces rice noodles
  • salt to taste

Instructions

  1. Chop onion, carrots, garlic, ginger and lemongrass.

  2. 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.

  3. Add spices, bay leaf, and tomatoes and cook for an additional minute.

  4. Then add garlic and lemongrass and cook an additional 2-3 minutes.

  5. Deglaze the pan with white wine vinegar. Then pour in chicken broth. Stir in jaggary (or brown sugar). Turn to simmer.

  6. 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!

  7. 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.

  8. 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.

  9. Remove the star anise and bay leaf. Then drain noodles and add to the soup. Stir and serve.

  10. *Add salt to taste after the soup is ready.

Recipe Notes

To make this soup vegan or vegetarian, simply switch the chicken for tofu and eliminate the anchovies. And swap out chicken broth for vegetable broth.

Nutrition Facts
Ceylon Curried Chicken Rice Noodle Soup
Amount Per Serving
Calories 460 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 49mg16%
Sodium 743mg32%
Potassium 787mg22%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 8g9%
Protein 21g42%
Vitamin A 4220IU84%
Vitamin C 37mg45%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.