Chicken Curry Soup
4 servings
20 minutes
Chicken curry soup is a cozy and aromatic dish that combines the tenderness of chicken broth, the warmth of curry, and a hint of spiciness from chili peppers. Its history roots in European cuisine but the influence of Eastern spices makes it special. Shiitake mushrooms add depth of flavor while noodles make it hearty and nutritious. Beaten egg gives the soup a velvety texture. This soup is perfect for cool evenings when you want to warm up and enjoy rich flavors. It is not only delicious but also healthy due to the balance of proteins, vegetables, and spices. Curry adds spicy warmth to the soup, awakening appetite and providing gastronomic pleasure. It is served hot, best with a piece of fresh bread.
1
Grate the carrot coarsely (or slice it, depending on how you like it in soup), cut shiitake mushrooms into strips, and finely chop the chili pepper. Bring the broth to a boil, add the carrot, chili, and curry seasoning, and cook for about 6-7 minutes until the carrot is soft, adding the mushrooms in the 3rd minute. Add salt.
- Carrot: 1 piece
- Shiitake mushrooms: 3 pieces
- Chili pepper: 5 g
- Chicken broth: 1 l
- Curry powder: 1 teaspoon
2
Add the noodles, boil for 2-3 minutes, meanwhile beat the egg with a fork and pour it into the soup while stirring continuously.
- Noodles: 40 g
- Chicken egg: 1 piece
