Best 7 In A Hurry Curry Soup Recipes
In hectic and demanding routines, we all seek quick and easy meals that provide both nourishment and pleasure. And when it comes to speedy culinary solutions, few dishes can compete with the ease and versatility of a curry soup. Whether you prefer a creamy coconut-based broth or a spicy and tangy tomato-infused delight, this comprehensive guide will introduce you to a collection of curry soup recipes that are guaranteed to satisfy your cravings without sacrificing flavor or quality. So, gather your ingredients, and let's embark on a culinary journey that will transform your hurried moments into moments of flavorful indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
IN-A-HURRY CURRY SOUP
Curry makes this speedy soup from Denise Elder of Hanover, Ontario so delicious. "I just open a few cans, and I have a quick hearty meal in minutes. The wonderful aroma brings my family to the table before I even have a chance to call them," she reports.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield about 5 servings.
Number Of Ingredients 9
Steps:
- In a 3-qt. saucepan, saute onion and curry powder in butter until onion is tender. Dissolve bouillon in water; add to the saucepan. Stir in remaining ingredients; heat through.
Nutrition Facts : Calories 211 calories, Fat 13g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 1178mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
CURRY IN A HURRY
This is such a favourite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in the cupboard; various packages of green vegetables in the freezer. Of course, there are the other bits and pieces, too, but these are the main ones. The chicken thigh fillets I buy as and when I need them. If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 2 cups. But if using frozen, I find it easier to use a cappuccino cup, or some such, and just measure out 1 1/2 cups of each frozen green veg rather than weigh. The chicken, anyway, comes in packets, so it just keeps everything easy and straightforward.This is what to cook when you find out mid afternoon that you've somehow acquired 6 people for dinner.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
- Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
- Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
- Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
TUNA CURRY IN A HURRY
Steps:
- Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
- Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 5.2 g, Cholesterol 50 mg, Fat 18.2 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 88.1 mg, Sugar 1.1 g
EASY BEEF CURRY IN A HURRY
A great easy and tasty curry recipe from Campbell's soup. Easy to make and really doesnt take as much time as most curry recipes. We dont like things to hot, and never really eaten curry dishes, but this recipe introduced the family to curry, and the family really enjoyed the flavours of a light curry. I served over plain rice, but you could use your own preference..
Provided by Tisme
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Add the onion and curry paste and cook for 3 minutes. Add the beef and cook until browned.
- Add the soup and water. Bring to the boil, reduce heat and simmer uncovered, stirring occasionally, for 40 minutes or until beef is tender.
- Stir in tomatoes cook for 2 minutes until heated through.
- Stir in mint & serve with yoghurt and steamed rice.
Nutrition Facts : Calories 344.9, Fat 28.5, SaturatedFat 9.8, Cholesterol 31.5, Sodium 758.4, Carbohydrate 15.4, Fiber 4, Sugar 3.8, Protein 8.2
CURRY IN A HURRY
Make and share this Curry in a Hurry recipe from Food.com.
Provided by Chrissyo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat large saucepan with cooking spray and cook onion, capsicum, garlic and curry powder, stirring, until onion is soft.
- Add undrained tomatoes, chickpeas and potato and simmer, covered, for about 20 minutes or until potato is tender, stirring occasionally. Top with yoghurt.
Nutrition Facts : Calories 360, Fat 3.2, SaturatedFat 0.8, Cholesterol 2.6, Sodium 475.2, Carbohydrate 72.9, Fiber 13.1, Sugar 7.3, Protein 13.1
CURRY IN A HURRY
This red lentil curry in a hurry is made in a multi-functional pressure cooker and is perfect for a quick and hearty vegetarian meal.
Provided by Garrett Griffin
Categories Indian Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 73.1 g, Fat 10.7 g, Fiber 33.4 g, Protein 29.5 g, SaturatedFat 5.5 g, Sodium 587.4 mg, Sugar 7.5 g
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, tomatoes, and peas.
- Don't be afraid to experiment with different spices. Curry powder is a good starting point, but you can also add other spices like cumin, coriander, turmeric, and ginger. You can also adjust the heat level of your soup by adding more or less chili powder.
- Be sure to cook your vegetables until they are tender. This will help to bring out their flavor and make them easier to digest.
- If you want a thicker soup, you can add a cornstarch or flour slurry. Just whisk together equal parts cornstarch or flour and water until smooth, then stir it into the soup and bring to a simmer. You can also add a dollop of yogurt or sour cream to thicken the soup.
- Serve your soup with your favorite toppings. Some good options include rice, noodles, croutons, and cheese.
Conclusion:
Curry soup is a delicious and versatile dish that can be easily customized to your liking. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy dinner, give curry soup a try. You won't be disappointed!
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, tomatoes, and peas.
- Don't be afraid to experiment with different spices. Curry powder is a good starting point, but you can also add other spices like cumin, coriander, turmeric, and ginger. You can also adjust the heat level of your soup by adding more or less chili powder.
- Be sure to cook your vegetables until they are tender. This will help to bring out their flavor and make them easier to digest.
- If you want a thicker soup, you can add a cornstarch or flour slurry. Just whisk together equal parts cornstarch or flour and water until smooth, then stir it into the soup and bring to a simmer. You can also add a dollop of yogurt or sour cream to thicken the soup.
- Serve your soup with your favorite toppings. Some good options include rice, noodles, croutons, and cheese.
Conclusion:
Curry soup is a delicious and versatile dish that can be easily customized to your liking. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy dinner, give curry soup a try. You won't be disappointed!
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