How to cook Soup Curry

How to make the soup curry base:

• Mix all the soup seasonings in a bowl.
• Mince the garlic and ginger.
• Dice the onions into 2 cm/ 1 inch pieces. Cut the carrots to a similar size using the Japanese ‘rangiri’ cutting method.
• Pat the chicken thigh dry and season with salt and pepper on both sides.
• Heat 1 tbsp of oil In a deep sauce pan, then sear the chicken thigh on both sides until golden brown. Take out and rest on a tray or plate.
• In the same sauce pan, on a medium heat, sauté the onions for around 5 minutes till translucent.
• Add the minced ginger, garlic and the carrots. Fry for 3 minutes.
• Add the soup seasonings in and the mix all together. Fry for 1-2 minutes to combine the flavors.
• Add the chicken stock and the chicken thigh. Make sure to scrape the sides and bottom to remove all the golden bits, which will add more umami to the curry.
• Add the bay leaf and simmer for 45 minutes. 
• After simmering, adjust the seasoning with salt, pepper, and sugar if needed.

How to make the toppings:

• Add a neutral flavored oil to a saucepan and heat to 170 ºC/ 340° F.
• Cut all the vegetables into bite-size pieces.
• Lightly fry each vegetable till tender.
• Place on a wire rack to drain excess oil.
• Serve the soup with the chicken leg and top with the fried vegetables. Serve your rice on a separate plate and enjoy!