Curry Soup with Shredded Chicken

Curry Soup with Shredded Chicken

Curry soup with bone-in chicken thigh cooked until fork-tender. It's a healthy meal with lots of grilled and steamed vegetables.

Ingredients: 2-3 serving

Bone-in chicken thigh
1 (about 300 g)
Salt and pepper
To taste
Bay leaf
1 clove (minced)
700 ml
● Soup stock cubes
● Curry powder
1 tablespoon
● Mirin
1 tablespoon
● Sake
1 tablespoon
● Soy sauce
1 teaspoon
Grilled or steamed vegetables
Carrot, onion, okra, eggplant, or green bell pepper
To your liking


1. Rinse the chicken thigh well, remove any red sections (blood, sinews, etc.), then wipe away excess water. Salt and pepper both sides. Add bay leaf and minced garlic into a thickly-bottomed pot.
2. Add water and simmer the chicken patiently until it falls apart (about 30 minutes) and remove any scum. (Cooking time can vary depending on the pot.)
3. When you can remove the bones without difficulty, shred the meat apart. Add ● ingredients and simmer for 5 to 10 minutes to finish!
4. Chop vegetables of your choice into bite-sizes. Grill or steam to dish up with the shredded chicken. Pour in lots of soup and serve!
5. Dip a spoonful of rice into the soup and enjoy! It's a delicious, refreshing way to eat up a bunch of veggies.

Story Behind this Recipe

I love curry. Sometimes I make curry soup to eat up lots of vegetables! This curry soup has a tasty broth and bone-in chicken thigh simmered until fork-tender. It's a simple recipe that uses curry powder.