Chicken Curry Soup with Soy Beans and Chicken
- 100 grams Celery
- 1/2 Onion
- 1 tbsp Olive oil
- 150 grams Soy beans (canned, cooked in water)
- 100 grams Carrot
- 100 grams Daikon radish
- 200 grams Potatoes
- 100 grams Chicken thigh meat
- 1500 ml Water
- 2 Soup stock cubes
- 1 1/2 tsp Curry powder
- 1 Salt
- Roughly chop the celery and onion.
- Dice the other vegetables into 6-7 mm cubes.
- Also chop the chicken into similar sizes.
- Heat olive oil, celery, and onion in a pot.
- Saute the celery and onion over medium heat until softened.
- Add all the ingredients, water, and the soup stock cubes into the pot from Step 2, and turn the heat to high.
- When the mixture comes to a boil, turn the heat to medium low.
- Simmer slowly and skim off any scum.
- Simmer for 30 minutes, then mix in the curry powder.
- Season with salt to finish.
celery, onion, olive oil, soy beans, carrot, radish, potatoes, chicken thigh, water, cubes, curry, salt
Taken from cookpad.com/us/recipes/157341-chicken-curry-soup-with-soy-beans-and-chicken (may not work)