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!
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.
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.