Curry soup is a type of curry-flavored soup served with lightly fried vegetables and steamed rice. Unlike traditional curry, it has a lighter texture and the rice is generally served separately, allowing diners to dip the rice into the soup as they eat. Curry soup is known for its light flavor and abundant vegetables, and has become more of a staple rather than just a trend, joining typical Japanese curry dishes on many menus.
The origin of curry soup is said to be Hokkaido, Japan. In the 1970s, a restaurant in Sapporo began offering a dish that was a cross between herbal (or medicinal) soup and curry, laying the foundation for what would become curry soup. It initially started as a soup with no added ingredients, but over time the chicken broth used in the soup was retained in the curry and vegetables were added. Over the years, curry soup experienced an explosive boom in the 2000s as it was offered in more and more restaurants. Today, shops specializing in curry soup can be found not only in Hokkaido but throughout Japan, becoming widely known among people.
Instead of using instant curry mix, various spices are included in the soup. We use garam masala, cumin and curry powder, but many others such as turmeric and coriander are also suitable for this dish. Experiment a little and find your favorite flavor combinations. That said, you may want to use a smaller amount of the curry mixture if you’re hesitant to commit to too many spices. Gradually add the roux to see the consistency of the soup. Typical vegetables include Kabocha squash, lotus root, and eggplant, but you can mix and match them to your preference. First we fry the vegetables in oil, although you can grill them in the oven or steam for an even healthier option.
If you like regular Japanese curry, you will love this curry soup. Even if curry isn’t your favorite, try it anyway because it’s very different. There are no additives, just fresh ingredients and spices. I hope you like it!
Curry soup
The curry soup is full of spice flavours, topped with an array of lightly fried vegetables
Portions: 2 portions
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- 6-8 chicken wings (drumette) or pieces of chicken legs
- 1/2 teaspoon salt
- 1/2 onion
- 1 carrot
- 1 Potato
- 1/2 Table spoon ginger grated
- 1/2 Table spoon garlic grated
- 1 Table spoon oil
- 1 Table spoon Curry powder
- 1/2 Table spoon garam masala
- 1/2 Table spoon cumin powder
- 2 1/2 cups Chicken broth
- Salt and pepper to taste
- 2-3 cups steamed rice
Condiments
- 4 asparagus
- 4 slices lotus root
- 2 slices Kabocha squash
- 1/2 Red pepper
- 3 Table spoon oil
- 1 soft boiled egg
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Salt the chicken and let it rest for 5 minutes. Thinly slice the onion, cut the carrot into wedges and the potato into 6-8 pieces. Grate the ginger and garlic.
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Heat the oil over medium-high heat in a saucepan and cook the chicken for 3-4 minutes until lightly browned. Add the chopped vegetables and cook for a couple of minutes. Add the ginger, garlic, curry powder, garam masala, cumin powder and salt and pepper to taste, then cook for another couple of minutes. Pour in the chicken broth. Cover and cook for 20-30 minutes until the chicken is tender.
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Prepare the condiments. Cut the covering vegetable into large pieces. Heat the oil in a pan and cook/fry the vegetables until cooked. Cut the egg in half.
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Pour the curry soup onto a plate garnished with vegetables and eggs. Serve separately with steamed rice.
