1 litre (4 cups) chicken stockCHICKEN CURRY SOUP
Whether you like to ‘bring the heat’ or just linger on the cusp of spiciness, you can tailor this soup to your own palate simply by choosing whichever curry sauce mix you prefer. Deliciously warming and so quick to make, this super-light soup is a midweek supper must-try!
1 litre (4 cups) chicken stock
1 chicken breast, finely diced
2 squares of Chinese or Japanese curry sauce mix (bought in a block)
100g (2 cups) beansprouts
150g (2½ cups) button mushrooms, thinly sliced
From the store cupboard
pinch of salt
pinch of white pepper
Pour the chicken stock into a medium saucepan and bring to the boil over a medium-high heat. Add the diced chicken and bring back to the boil, then turn down to simmer for 3 minutes.
Break the curry sauce mix squares into the stock and mix well, ensuring they are completely dissolved. Add the beansprouts and mushrooms, then bring the soup back to the boil before reducing to a gentle simmer for a couple more minutes. Check the seasoning and adjust to taste with salt and pepper. Serve and enjoy.