Meat
Ingredients
12 ounces Manischewitz egg noodles
2 tablespoons vegetable oil
2 tablespoons curry powder
32 ounces Manischewitz chicken broth
1⁄2 cup orange juice
1 cup coconut milk
3 boneless, skinless chicken breasts (6-8 ounces each)
1⁄4 cup lime juice
1 1⁄2 cups fresh basil leaves
salt & pepper to taste
Directions
Cook noodles 2 minutes less than directed on package. Strain, run under cold water to stop cooking process and set aside. Heat oil in Dutch oven or large, heavy-bottomed pot over medium heat. Add curry, stirring until fragrant, about 1 minute. Add chicken. Flip to coat in curry. Add broth, orange juice and coconut milk and bring to a boil. Turn heat to low and gently simmer until chicken is almost cooked, about 15 minutes. With a slotted spoon, remove chicken and roughly chop into bite-size pieces (I like to shred it). Return chicken to soup. Add cooked noodles, turn heat to high and return soup to a boil. Lower heat and simmer for 2 minutes. Remove from heat and season with lime juice, salt and pepper. Serve topped with fresh basil leaves. 6-8 servings.
