Katsu Curry Soup

A warm bowl of Katsu Curry Soup is like a cozy hug on a chilly day. Imagine the rich, fragrant broth enveloping tender pieces of chicken, perfectly breaded and fried to golden perfection. hearty pumpkin mushroom chili The aroma wafts through the kitchen, teasing your taste buds and beckoning you to dive in.

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This delightful dish brings back memories of a rainy afternoon spent with friends, huddled around the table sharing stories and slurping up every last drop. honey butter biscuit sliders Perfect for casual get-togethers or simply as a comforting weeknight meal, Katsu Curry Soup delivers a punch of flavor that’s impossible to resist.

I vividly recall the first time I served this dish at a dinner party; my guests practically licked their bowls clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts for optimal tenderness and flavor; feel free to adjust based on your crowd size.
• Panko Breadcrumbs: These give the chicken an irresistible crunch; choose plain or seasoned based on your preference.
• Curry Powder: A key player in achieving that authentic flavor; go for quality curry powder to elevate the taste.
• Coconut Milk: Adds creaminess and sweetness; opt for full-fat for a richer texture.
• Vegetable Broth: A great base for the soup; homemade or store-bought works fine.
• Fresh Vegetables: Carrots, bell peppers, and green onions add color and nutrition; choose whatever is fresh and seasonal. miso glazed carrots.
• Soy Sauce: Use low-sodium soy sauce to control salt levels while enhancing umami flavors. For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.
• Ginger and Garlic: Freshly minced ginger and garlic create aromatic depth; don’t skimp on these flavor enhancers!
• Lime Juice: A splash adds brightness at the end; fresh-squeezed is best for maximum zing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Chicken: Start by slicing the chicken breasts into thin cutlets. This helps them cook quickly and evenly. Season both sides with salt and pepper for added flavor. For more inspiration, check out this One Pan Chicken With Buttered Noodles recipe.

Bread Your Chicken Cutlets: Set up a breading station: one plate with flour, another with beaten eggs, and a third with panko breadcrumbs. Dredge each cutlet in flour, dip in egg, then coat in panko, ensuring each piece is well-covered.

Fry Until Golden Brown: Heat oil in a large skillet over medium-high heat. Fry each cutlet until golden brown on both sides for about 3-4 minutes per side. Remove from skillet and place on paper towels to drain excess oil.

Create Your Flavorful Broth: In the same skillet, add minced garlic and ginger until fragrant. Pour in vegetable broth along with coconut milk and curry powder. Let this simmer while stirring occasionally for about 5-10 minutes.

Add Veggies & Final Touches: Toss in sliced carrots and bell peppers into the broth. Allow them to soften for about 8 minutes before adding soy sauce and lime juice for that finishing touch.

Combine & Serve!: Slice your crispy chicken cutlets into strips and place them atop your steaming bowl of soup filled with vibrant veggies. Garnish with green onions or cilantro if desired!

Now that you’ve got your Katsu Curry Soup ready, gather around the table! Enjoy this comforting bowl while reminiscing about those cozy moments shared over food—because let’s be honest: food tastes better when shared!

Perfecting the Cooking Process

Start by preparing the katsu first: bread and fry your protein, then simmer the curry while it cools. This sequence ensures everything stays warm and delicious when served.

Add Your Touch

Feel free to swap proteins or add vegetables like carrots or mushrooms. A splash of coconut milk can also add a delightful creaminess to your katsu curry soup. crispy tempura vegetables.

Storing & Reheating

Store leftover katsu curry soup in an airtight container in the fridge for up to three days. Reheat on the stove over low heat for best results without losing flavor.

Sometimes, I whip up this dish when friends come over, and their faces light up with joy as they take their first bite. It’s pure happiness in a bowl!

FAQ

What is Katsu Curry Soup?

Katsu curry soup is a comforting blend of crispy katsu and rich Japanese curry in a soup form.

Can I make Katsu Curry Soup vegan?

Absolutely! Use tofu or tempeh for the katsu and vegetable broth for the soup base.

How do I thicken Katsu Curry Soup?

To thicken, simply mix in cornstarch slurry or let it simmer longer until desired consistency.

Print

Katsu Curry Soup

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Katsu Curry Soup is a warming, flavorful dish that combines crispy chicken katsu with a rich, aromatic Japanese curry broth. Perfect for chilly evenings or gatherings with friends, this delicious soup is easy to prepare and customizable with your favorite vegetables. Each bowl offers a comforting hug of flavors that will have everyone coming back for seconds.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 2 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• Juice of 1 lime

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Instructions

1. Slice chicken breasts into thin cutlets and season with salt and pepper.
2. Set up a breading station: flour on one plate, beaten eggs on another, and panko breadcrumbs on a third. Dredge each cutlet in flour, dip in egg, then coat with panko.
3. Heat oil in a skillet over medium-high heat and fry cutlets until golden brown (about 3-4 minutes per side). Drain on paper towels.
4. In the same skillet, sauté garlic and ginger until fragrant. Add vegetable broth, coconut milk, and curry powder; simmer for 5-10 minutes.
5. Stir in carrots and bell peppers; cook until tender (about 8 minutes). Add soy sauce and lime juice.
6. Slice chicken cutlets into strips and place them atop the soup. Garnish with green onions or cilantro if desired.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 bowl (400g)
• Calories: 480
• Sugar: 6g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 7g
• Protein: 29g
• Cholesterol: 80mg

Keywords: - For added creaminess, consider stirring in extra coconut milk. - Swap chicken for tofu or tempeh for a vegan version. - Adjust spice levels by adding chili flakes or using spicy curry powder.