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Soup Chicken Curry Mushrooms Warm Family Weeknight Asian

Chicken soup has been a classic on the table for years, but add curry and mushrooms and you get something special. The curry brings warmth and depth, the mushrooms add an earthy richness that plain broth doesn't have. For this, use a roomy soup pot so everything can simmer gently and the flavors can meld. This recipe makes about six to eight servings, because good soup is meant to be shared.

x_ckl_recipe_markerChicken soup with curry and mushrooms A hearty chicken soup with a hint of curry and earthy mushrooms. Perfect for a weeknight or when you just want to enjoy something warm and nourishing. How to make chicken soup with curry and mushrooms? Main course Asian-inspired 6 servings 15 min 50 min

Heat a splash of oil in the soup pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until soft and translucent.
Stir the curry powder and ground cumin into the onion. Let the spice mixture cook for 1 minute over low heat so the aromas develop.
Add the mixed mushrooms, sliced, and cook for 4 to 5 minutes until they start to shrink and turn lightly golden brown.
Place the chicken breasts or thighs whole in the pan. Pour in the chicken broth and bring everything to a boil. Then reduce the heat and let the soup simmer gently for 25 minutes with the lid on.
Remove the chicken from the pan and pull the meat into rough pieces with two forks. Return the chicken to the soup.
Add the coconut milk and stir well. Let the soup warm through for another 5 minutes over low heat without boiling.
Season with salt, pepper and a squeeze of lime juice. Add extra curry powder if you want more kick.
Ladle the soup into deep plates or bowls. Garnish with fresh coriander and serve immediately with crusty bread or steamed rice.

Soup Chicken Curry Mushrooms Warm Family Weeknight Asian 600 g chicken breast or chicken thighs (boneless) 250 g mixed mushrooms (e.g. cremini, shiitake, oyster mushrooms) 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 tbsp curry powder 1 tsp ground cumin 400 ml coconut milk 1.5 liters chicken broth 2 tbsp sunflower oil Juice of 1 lime Salt and freshly ground black pepper to taste Handful fresh coriander, roughly chopped Soup pot (at least 6 liters) Cutting board Sharp knife Wooden spoon Two forks (for shredding the chicken) Ladle Soup pan stock-pots Soup spoon ladles Forks forks Knives knives Cooking Soup pot - Black - ø 24 cm / 8 liters Cookinglife ["Soup pot"] Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters Sola Soeppan Thom Kha Kai foodies-thom-kha-kai Lasagna soup foodies-lasagne-soep-2 Chinese tomato soup foodies-chinese-tomatensoep Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2

Recipe

Chicken soup with curry and mushrooms

A hearty chicken soup with a hint of curry and earthy mushrooms. Perfect for a weeknight or when you just want to enjoy something warm and nourishing.

Course	Main course
Kitchen	Asian-inspired
Servings	6 servings

Preparation time

Preparation time	15 min
Total	50 min

Equipment

Soup pot (at least 6 liters)
Cutting board
Sharp knife
Wooden spoon
Two forks (for shredding the chicken)
Ladle

Ingredients

600 g chicken breast or chicken thighs (boneless)
250 g mixed mushrooms (e.g. cremini, shiitake, oyster mushrooms)
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp curry powder
1 tsp ground cumin
400 ml coconut milk
1.5 liters chicken broth
2 tbsp sunflower oil
Juice of 1 lime
Salt and freshly ground black pepper to taste
Handful fresh coriander, roughly chopped

How to make chicken soup with curry and mushrooms?

Heat a splash of oil in the soup pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until soft and translucent.
Stir the curry powder and ground cumin into the onion. Let the spice mixture cook for 1 minute over low heat so the aromas develop.
Add the mixed mushrooms, sliced, and cook for 4 to 5 minutes until they start to shrink and turn lightly golden brown.
Place the chicken breasts or thighs whole in the pan. Pour in the chicken broth and bring everything to a boil. Then reduce the heat and let the soup simmer gently for 25 minutes with the lid on.
Remove the chicken from the pan and pull the meat into rough pieces with two forks. Return the chicken to the soup.
Add the coconut milk and stir well. Let the soup warm through for another 5 minutes over low heat without boiling.
Season with salt, pepper and a squeeze of lime juice. Add extra curry powder if you want more kick.
Ladle the soup into deep plates or bowls. Garnish with fresh coriander and serve immediately with crusty bread or steamed rice.

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This soup tastes even better the next day. The flavors continue to meld and the curry softens and rounds out. Feel free to make a big batch and store the rest in the fridge. Keeps up to three days, and also freezes well for when you need a quick meal.

A good soup pot is the secret behind soup that truly tastes great. Large enough for big portions, stable on the stove and easy to clean afterwards. Quality that pays for itself every time you take that pot off the stove.

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