Katsu Curry Noodle Soup with Chicken
Used in this recipe
Recipe: Bay’s Kitchen
Thinned with stock, katsu sauce turns into a mild, gently sweet curry broth. The carrots and rice noodles cook in it, and the edamame and cooked chicken go in at the end. It’s a good way to use up leftover chicken from the day before.
Bay’s Kitchen Katsu Curry Sauce contains coconut cream, curry powder, ginger and wheat-free soy sauce, but no onion or garlic. Use a stock without them as well, such as Massel.
Method
- Warm the katsu sauce in a large pan over a medium heat for 2 to 3 minutes. Pour in the stock and bring to the boil.
- Meanwhile, peel and thinly slice the carrots, then simmer them in the soup for 3 minutes.
- Add the rice noodles and cook according to the packet instructions, 5 to 10 minutes depending on the type. Stir in the edamame for the last 3 minutes.
- Take the pan off the heat. Shred the chicken with two forks and stir it in.
- Finely chop the chives and slice the chilli into rings. Ladle the soup into bowls and scatter both over the top.
Tips
- No cooked chicken to hand? Poach 2 small chicken breasts (about 250 g in total) in the gently simmering broth for 12 to 15 minutes before you add the carrots. Lift them out, shred them and stir them back in at the end.
- Rice noodles soak up a lot of broth as they stand. If you’re planning on leftovers, cook the noodles separately and add them to the bowls when you serve.
- Our article on low FODMAP stock covers which stocks are made without onion and garlic, and how to make your own.
