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 <a href="https://www.instagram.com/brandongouveia/">Instagram</a> for more recipes!

Quick Info

⏱️ 30 min • 🍽️ 4 servings • ⭐ 93%

Tags

[Dairy-Free] • [Under 30 Minutes] • [Dinner] • [Fusion] • [Under 45 Minutes] • [Under 1 Hour] • [Meal] • [Asian]

Ingredients

• 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
• 4 blocks of mild Golden Curry Sauce Mix (from 1 7.8-ounce package)
• 1 (13½-ounce) can coconut milk
• 1 whole fresh red Thai chile
• 3 packets of 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 pound 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 eggs, for serving (optional)
• Un-toasted sesame seeds, for garnish (optional)

Instructions Preview

1. To prepare the curry broth, heat the olive…
2. Add the chicken broth, mirin, and soy sauc…
3. Reduce the heat to low, and add the curry …

…and 9 more steps

---

Recipe by: Brandon Gouveia • From: Tasty