Curry Soup


Serves 1

1/2 Chicken Thigh 1/2 Garlic Clove
1/4 Carrot 2cm Ginger
1 Potato 300ml Water
1 Green Bell Pepper 1/2 Chicken Stock Cube
1/2 Onion 1 Bay Leaf
2 slices Pumpkin 50ml Vegetable Stock
1/2 Eggplant 15g Curry Cube
1/2 Boiled Egg 1/2 tsp Dried Basil
2 tbsp Vegetable Oil 1 pinch Salt



  1. Remove the chicken skin, cut into bite-size, add salt and pepper.
  2. Chop garlic, ginger into small size, cut carrot into cube, cut potato into half and leave in water.
  3. Cut green bell pepper into 8, cut pumpkin, cut eggplant into half and make grill pattern cut on the skin, then pour 1 Tbs of oil in the donabe and fry and take off.
  4. Pour 1 Tbs of oil in the donabe, fry garlic and ginger over low heat until smells better, then turn to medium flame and fry sliced onion and 1 pinch of salt.
  5. Add chicken and fry.
  6. Add carrot, potato, water, chicken cube, bay leaf and vegetable stock and boil.
  7. When vegetables are boiled, add the curry cube, dried basil and salt and simmer over low heat.
  8. Put salt and serve in a dish. Put 3. and boiled egg.