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-Curry Soup

Garam Masala

curry meatball soup.jpg


Meatballs, Garam Masala

Note: For extra umami, brown the meatballs in some butter or oil, then add to the pot. 

Add the butter to a skillet over medium heat. Once hot, add the shallots and season with salt. Cook until shallots start to caramelize and take on some color. Add 1-2 tablespoons of butter to the pan, stir in the garlic and cook 30 seconds. Add the Kashmiri chili, garam masala and cook 30 seconds. Remove from heat and let cool. 

Add the cubed chicken to a food processor and pulse until finely chopped. Add to a mixing bowl along with the cooled shallots, cilantro, salt & pepper and bread crumbs. Using the edge of a spoon, cut into the mixture to blend well. Add the egg, repeat and mix well. Place in refrigerator until ready to use.  


Soup Base

Add the butter to a skillet with tall sides (or a medium sized soup pot) 

and heat over medium temperature. Add the onions and season with some salt. Cook until onions start to caramelize. Add the tomatoes and cook until juices are reduced. Add 2 more tablespoons of butter to the pan. Stir in the curry, ginger, coriander, garlic and cook for 30 seconds. Add the chicken stock and cauliflower, reduce heat to med-low and simmer until stock becomes flavorful. About 15-20 minutes. Using a melon scoop and butter knife, start dropping the meatballs into the soup. Once meatballs are incorporated, simmer 4-5 minutes and then season with salt & black pepper to-taste. Slice the Serrano pepper in half lengthwise and place sliced side down into a small pan with some butter. Heat over medium-high temperature and sear the pepper. Right before serving hot soup, stir in some of the rice, sprinkle freshly chopped cilantro over the top and arrange the two seared pepper halves in the center. For heat, stir the Serrano peppers into the soup. 


Note: You will need a small food processor for chicken.


1 cup long grain rice, rinsed 3-4 times

1 1/2 cups water

1/3 teaspoon salt

Boil, reduce low, cover, simmer until water's absorbed.


Meatballs, Garam Masala

3 tablespoons unsalted, butter

1 cup small dice, shallots

1 1/2 teaspoons minced, garlic

1/2 teaspoon ground, Kashmiri chili 

1 teaspoon ground, garam masala 

5 ounces, cubed chicken breast

5 ounces, cubed chicken thighs

1 tablespoon finely chopped, cilantro

1 teaspoon salt

½ teaspoon black pepper

1/4 cup plain, bread crumbs

1 large egg, whisked

Soup Base

3 tablespoons unsalted, butter

1 medium, yellow onion, diced, about 1 1/4 cups

12 ounces diced, tomatoes, about 2 medium fresh (or diced, canned)

2 tablespoons butter 

2 to 2 1/2 teaspoons yellow curry powder

2 teaspoons finely grated, fresh ginger

1 teaspoon ground, coriander seeds

2 teaspoons minced, garlic

2 quarts chicken stock 

1 1/2 cups bite sized, cauliflower florets

1 Serrano pepper


Chicken Stock

7 pound roaster chicken, segmented

1 pound yellow onions-quartered

3 large, ribs of celery

1 large, carrot cut into pieces

2 large garlic bulbs-halved (not cloves)

2 large bay leaves-turkish

Pinch saffron

1 tablespoon black peppercorns

2 quarts water

Add all ingredients to a stock pot. Bring to a boil and spoon off any impurities/foam. Reduce heat to low or med-low and simmer 4 hours. Strain/sieve, skim off fat and measure out 2 quarts for recipe. 

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