Chicken Katsu Soup
Warm up with a quick and cozy bowl of chicken katsu curry soup in just 30 minutes! This comforting twist on a classic Japanese dish combines crispy panko-coated chicken with a rich, savory curry broth. Made with fresh vegetables, flavorful curry roux, and creamy coconut milk, this soup is the perfect weeknight meal that brings together comfort in one bowl. Follow Brandon on Instagram for more recipes!
Tasty Team
92% would make again
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 1 tablespoon olive oil
- 1 white onion, thinly sliced
- 1 large carrot, diced
- 4 garlic cloves, minced
- ½ tablespoon ginger paste
- 4 cups chicken broth
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 7.8-ounce package mild Golden Curry Sauce Mix, (4 blocks)
- 1 13.5-ounce can coconut milk
- 1 whole fresh red Thai chile
- 3 packets frozen udon noodles, (from 1 2½-pound package of 5 packets)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1 lb boneless, skinless chicken breast, pounded thin
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 cup vegetable oil
- 1 bunch scallions, (green parts only), chopped, for garnish (optional)
- boiled egg, for serving (optional)
- untoasted sesame seed, for garnish (optional)
Preparation
- To prepare the curry broth, heat the olive oil in a large pot over medium heat. Add the onion, carrot, garlic, and ginger paste. Cook, stirring constantly, for about 3 minutes, or until fragrant.
- Add the chicken broth, mirin, and soy sauce to the onion mixture, and let simmer for 5 minutes over medium heat.
- Reduce the heat to low, and add the curry blocks, coconut milk, and Thai chile. Simmer for 15 minutes.
- Mix well, and season to taste with salt. Next, prepare the chicken, noodles, and garnishes.
- Add the udon to a large pot of boiling water, and cook according to package instructions. Drain and rinse with cold water.
- Prepare your dredging station with three bowls: one with the flour, one with the beaten eggs, and one with the bread crumbs.
- Season the chicken all over with the garlic powder, salt, and black pepper.
- Dip 1 piece of chicken into the flour until fully coated. Shake off the excess, then dip it into the beaten eggs, letting the excess drip off. Dip it into the bread crumbs, pressing the bread crumbs into the chicken to make sure the coating sticks. Repeat the process with the remaining chicken pieces.
- Heat the vegetable oil in a large skillet over medium heat until it reaches 350ºF (180ºC).
- Fry the chicken in the hot oil for about 3 minutes per side or until the chicken’s internal temperature reaches 165ºF. Set aside on a paper towel-lined plate, and repeat with the remaining chicken.
- To serve, ladle the hot curry broth over the noodles in bowls, and top with the chicken. If desired, garnish each bowl with scallions, boiled eggs, and sesame seeds.
- Enjoy!
- Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
