Curry Soup

Steps

1. Heat 2 tbsp neutral oil in a pan over medium heat.
2. Sauté 1 onion (or half onion + the white of a spring onion) until translucent (~3-4 min).
3. Add 1 minced garlic clove. Cook 1 min.
4. Add 2 tbsp curry powder. Cook 1 min (until fragrant).
5. Add 1 litre broth (see notes) + 1 tin coconut milk (400 ml). Reserve a few tbsp of coconut milk for serving. Stir through.
6. Simmer and reduce to the desired thickness (~5 min).
7. Mix 1 tbsp cornflour with 2 tbsp cold water. Stir the slurry into the soup and let it simmer 1-2 min until thickened.
8. (At the same time) Finely slice the green part of 1 bunch of spring onion.
9. Taste. Add salt — careful, the broth is already salty.
10. Serve: ladle into bowls, garnish with spring onion and a splash of coconut milk.

Flow

One pan, keep adding liquid. Green = in the pan. Orange = slice the spring onion alongside while the soup simmers. The arrows tell you when to move on.

Notes

• Broth options: using fond? Half fond + half water (optionally a stock cube). No fond: 1 litre water + 2 stock cubes. Chicken fond is great if you’re not vegetarian.
• Add salt only at the end — broth/fond/cubes are already salty.
• Variation: add grated ginger with the garlic for extra warmth, or a squeeze of lime juice when serving.