Hmong-style Curry Soup

Ingredients

In this Hmong adaptation of Sūpu karē, we incorporate Hmong flavors and ingredients to create a unique fusion dish. While the original Japanese curry soup typically uses a roux-based curry sauce, our Hmong-style Curry Soup features a homemade curry paste made with traditional Hmong spices. Additionally, we include Hmong vegetables such as daikon radish and mustard greens to add a distinct flavor profile to the dish. We alse have the original recipe for Sūpu karē, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Hmong curry powder 2 tablespoons Hmong curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 daikon radish, peeled and sliced 1 daikon radish, peeled and sliced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (940ml) chicken or vegetable broth 4 cups (940ml) chicken or vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   In a small bowl, combine the Hmong curry powder, turmeric powder, cumin powder, and coriander powder. Mix well to form a paste.
3. 3.
   Add the curry paste to the pot and cook for 1-2 minutes, stirring constantly to release the flavors.
4. 4.
   Add the chicken or beef to the pot and cook until browned on all sides.
5. 5.
   Stir in the diced potatoes, sliced carrots, diced bell pepper, and sliced daikon radish.
6. 6.
   Pour in the coconut milk and chicken or vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
7. 7.
   Stir in the fish sauce and soy sauce. Season with salt and pepper to taste.
8. 8.
   Serve the Hmong-style Curry Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Hmong curry powder — If you can't find Hmong curry powder, you can substitute it with a combination of Madras curry powder and turmeric powder.
• Daikon radish — Make sure to slice the daikon radish thinly to ensure it cooks evenly in the soup.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• Adjust the spiciness of the soup by adding more or less curry powder according to your preference.
• For a vegetarian version, substitute the chicken or beef with tofu or your favorite vegetables.
• Serve the soup with steamed rice or crusty bread for a complete meal.
• Make a larger batch of the curry paste and store it in the refrigerator for future use.
• Experiment with different vegetables such as bamboo shoots or bok choy to add variety to the soup.

Serving advice

Serve the Hmong-style Curry Soup in individual bowls, accompanied by steamed rice or crusty bread. Garnish each bowl with fresh cilantro for a burst of freshness and color.

Presentation advice

To enhance the presentation, arrange the sliced daikon radish and diced bell pepper on top of the soup before serving. This will add a pop of color and make the dish visually appealing.