Ingredients
6 ounces uncooked wide rice noodles2 tablespoons ghee or olive oil, divided1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces1 medium onion, chopped2/3 cup sliced fresh carrots3 bay leaves2 tablespoons minced fresh gingerroot1 lemongrass stalk1 whole star anise1 tablespoon curry powder2 teaspoons ground turmeric1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon cayenne pepper2 anchovy fillets, minced, optional2 tablespoons white wine vinegar1 carton (32 ounces) chicken broth1 can (13.66 ounces) coconut milk2 tablespoons jaggery or dark brown sugar1-1/2 cups chopped fresh kale1/2 cup cherry tomatoes, halved
Preparation
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.
