Five Kinds of Curry Soup
A tasting flight built from one aromatic base — Thai green, Japanese dashi, Indian tomato, Sri Lankan coconut and Malaysian laksa-style
- Difficulty
- Total time
- 1 h 20 min
- Hands-on
- 1 h 20 min
- Cost
- ¥¥¥¥
- Servings
- 5
Equipment5 small saucepans, blender, large pot
Tastespicy, herby, comforting
Ingredients
+ added by Totsuki AI.
Shared aromatic base
- 3 tbsp neutral oil (added by Totsuki AI)
- 2 onions, finely chopped (added by Totsuki AI)
- 4 cloves garlic, grated (added by Totsuki AI)
- 1 thumb of ginger, grated (added by Totsuki AI)
- 1 l chicken stock (added by Totsuki AI)
1 — Thai green
- 1 tbsp green curry paste (added by Totsuki AI)
- 100 ml coconut milk (added by Totsuki AI)
- 1 tsp fish sauce (added by Totsuki AI)
- thai basil, to taste (added by Totsuki AI)
2 — Japanese dashi curry
- 200 ml dashi (added by Totsuki AI)
- 1 tsp curry powder (added by Totsuki AI)
- 1 tsp soy sauce (added by Totsuki AI)
- 1 tsp potato starch (added by Totsuki AI)
3 — Indian tomato
- 1 tomato, puréed (added by Totsuki AI)
- ½ tsp garam masala (added by Totsuki AI)
- 1 tbsp cream (added by Totsuki AI)
4 — Sri Lankan coconut
- 100 ml coconut milk (added by Totsuki AI)
- ½ tsp turmeric (added by Totsuki AI)
- 1 stalk lemongrass (added by Totsuki AI)
5 — Laksa-style
- 1 tsp chili paste (added by Totsuki AI)
- 1 tsp dried shrimp, ground (added by Totsuki AI)
- 50 ml coconut milk (added by Totsuki AI)
- cilantro, to taste (added by Totsuki AI)
Method
- 1
Cook the onions slowly in the oil for 15 minutes until golden, add the garlic and ginger for 2 minutes, then the stock. Simmer for 10 minutes and divide into 5 small pans.
- 2
Season each pan with its own ingredients and simmer for 5–8 minutes (thicken the dashi curry with the starch slurry; blend the tomato curry until silky).
- 3
Taste and adjust salt in each, then serve side by side in small cups from mildest (dashi) to boldest (laksa).