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Ceylon Chicken Curry Noodle Soup

Delicious Ceylon Chicken Curry Noodle Soup for Cozy Nights

This Ceylon Chicken Curry Noodle Soup wraps you in warmth and comfort with a delightful balance of tender chicken, aromatic spices, and creamy coconut broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Sri Lankan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 200 grams Wide Rice Noodles substitute with gluten-free noodles for a gluten-free version
  • 1 tablespoon Ghee or Olive Oil can replace with coconut oil for a dairy-free option
  • 500 grams Boneless Chicken Breasts substitute with tofu or tempeh for a vegetarian version
  • 4 cups Chicken Broth can use vegetable broth for a vegetarian version
  • 1 can Coconut Milk omit for a lighter version or use a coconut milk alternative
For the Flavor
  • 1 medium Onion yellow onions can be swapped for shallots
  • 2 medium Carrots replace with bell peppers for a different flavor profile
  • 2 pieces Bay Leaves ensure to remove before serving
  • 1 tablespoon Fresh Gingerroot grated ginger can substitute for minced
  • 1 stalk Lemongrass can omit if unavailable or use a splash of lime juice instead
  • 2 pieces Star Anise replace with fennel seeds if you prefer
  • 2 tablespoons Curry Powder adjust seasoning according to your taste
  • 1 teaspoon Ground Turmeric can use fresh turmeric for a stronger flavor
  • 3 cloves Garlic Clove use garlic powder as a substitute if fresh is not available
  • 1 teaspoon Salt adjust according to dietary needs
  • 1/4 teaspoon Cayenne Pepper optional based on spice tolerance
  • 3 pieces Anchovy Fillets omit for vegetarian or vegan versions
For Finishing Touches
  • 1 tablespoon White Wine Vinegar replace with lemon juice if desired
  • 1 tablespoon Jaggery or Dark Brown Sugar maple syrup can be a substitute
  • 2 cups Fresh Kale substitute with spinach for a milder flavor
  • 1 cup Cherry Tomatoes any small tomatoes can work well in this recipe

Equipment

  • Dutch oven
  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. Cook the Noodles: Boil a large pot of water. Add the wide rice noodles and cook according to package instructions until al dente, about 6-8 minutes. Drain and rinse with cold water.
  2. Sauté the Chicken: Heat ghee in a Dutch oven, add chicken breasts, sear them until no longer pink, about 4-5 minutes. Remove and keep warm.
  3. Cook the Vegetables: In the same pot, add remaining ghee, onions, and carrots. Sauté for 12-15 minutes until onions are translucent.
  4. Add the Aromatics: Stir in bay leaves, minced ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, and cayenne. Cook for another minute.
  5. Deglaze the Pot: Pour in white wine vinegar, scrape up browned bits, and simmer for about 1 minute.
  6. Add the Liquid Ingredients: Pour in chicken broth and coconut milk, bring to a boil, then reduce heat. Add jaggery or dark brown sugar and simmer for 5-7 minutes.
  7. Incorporate the Greens and Tomatoes: Add kale and halved cherry tomatoes; simmer an additional 6-8 minutes until kale is tender.
  8. Combine and Serve: Remove bay leaves, lemongrass, and star anise. Add noodles and chicken back into the broth, stir gently to heat everything through.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

For best results, regularly taste the broth and adjust spices as needed. Store noodles separately if making ahead.

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