Step 2

Cook the egg noodles 2 minutes less than directed on package.

Step 4

Strain, run under cold water to stop cooking process, and set aside.

Step 6

Heat oil in a Dutch Oven or large, heavy bottomed pot over medium heat.

Step 8

Add curry powder, stirring until fragrant, about 1 minute.

Step 10

Add chicken.

Step 12

Flip to coat in curry.

Step 14

Add broth, orange juice and coconut milk and bring to a boil.

Step 16

Turn heat to low and gently simmer until chicken is almost cooked through, about 15 minutes.

Step 18

With a slotted spoon, remove chicken from soup and roughly chop into bite size pieces.

Step 20

Return chopped chicken to soup.

Step 22

Add cooked egg noodles, turn heat to high and return soup to boil.

Step 24

Lower heat and simmer 2 minutes.

Step 26

Remove from heat and season with lime juice, salt and pepper.

Step 28

Serve topped with fresh basil leaves. Contributed by Josie Shapiro from San Francisco, CA.  Winning recipe from Manischewitz Cook-Off 2013.