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.
Sauté the garlic, ginger, and onion in a pot. When fragrant, add the chicken and continue to sauté until brown.
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.
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.)
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.
As long as you use onion, ginger, and garlic as the base ingredients, you can use any vegetables to make the curry. Also, feel free to use your choice of meat. The amount of roux depends on how much the soup reduces when simmered; adjust to your preference. If it tastes too plain, add more roux. If it's too strong, add more soy milk or water.