Easy Soy Milk Curry Soup

• 100 grams Chicken breast (thinly sliced into chunks)
• 1/2 Onion (diced)
• 2 cubes Japanese-style curry roux
• 1 clove Garlic (finely chopped)
• 1 clove Ginger (finely chopped)
• 200 ml Soy milk (non-flavored)
• 400 ml Water
• 1/2 Sweet potatoes (roughly chopped)
• 1/2 Burdock roots (roughly chopped)

1. Prepare the ingredients.
2. Feel free to could use your choice of vegetables.
3. I used unpeeled sweet potatoes and burdock roots that I had in the fridge.
4. Saute the garlic, ginger, and onion in a pot.
5. When fragrant, add the chicken and continue to saute until brown.
6. Add the sweet potato and burdock root to the pot and stir-fry quickly.
7. Add the soup (water and soy milk) and simmer for 10 minutes until the vegetables become tender.
8. Finally, add the curry roux and season the soup to finish.
9. (I used curry spice in this photo, but using roux is more manageable and easier to adjust the flavor.)
10. I added a dash of pepper to finish.

chicken, onion, cubes japanese, clove garlic, clove ginger, milk, water, sweet potatoes, roots

Taken from cookpad.com/us/recipes/157399-easy-soy-milk-curry-soup (may not work)