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.
Ingredients
Scale
- 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
Instructions
- Slice chicken breasts into thin cutlets and season with salt and pepper.
- 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.
- 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.
- In the same skillet, sauté garlic and ginger until fragrant. Add vegetable broth, coconut milk, and curry powder; simmer for 5-10 minutes.
- Stir in carrots and bell peppers; cook until tender (about 8 minutes). Add soy sauce and lime juice.
- 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