Easy Soy Milk Curry Soup

Easy Soy Milk Curry Soup

No one would guess that this soup has soy milk! This is a recipe for a mildly flavored curry soup. You can use milk if you don't have soy milk.

Ingredients: 2 servings

Chicken breast (thinly sliced into chunks)
100 g
Onion (diced)
Japanese-style store-bought curry roux
2 cubes
Garlic (finely chopped)
1 clove
Ginger (finely chopped)
1 thumbtip's worth
For the soup:
Soy milk (additive-free)
200 ml
400 ml
Vegetable of your choice:
Sweet potatoes (roughly chopped)
Burdock roots (roughly chopped)


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

Story Behind this Recipe

I wanted to use chicken breast, which is high in protein and low in calories, with highly nutritious soy milk. When I made this soup with spices, I even found myself sweating. This recipe, however, uses curry roux to make the flavor milder and the process simpler.