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Curry Soup

A creamy curry soup made with stock, onion, butter, coconut, rice flour, curry powder, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Curry Soup

Ingredients

Directions

Make the soup

  1. Brown the chopped onion in the butter in a pot.

  2. Stir in the rice flour and curry powder.

  3. Add the stock and coconut.

  4. Simmer for 30 minutes.

  5. Strain the mixture.

Finish and serve

  1. Add warmed cream.

  2. Add lemon juice.

  3. Season with salt, pepper, and ginger.

  4. Reheat before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Coconut + ricetop 3% of all pairs
    Smell alikestrong
    Cooked together1,063 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onion
Browned in butter to build a sweet, savoury base for the soup.
Rice flour
Thickens the stock so the soup has body.
Curry powder
Provides the main spiced aroma and flavour of the soup.
Cream
Adds richness and a smooth, velvety texture.
Lemon juice
Adds acidity that brightens the rich, spiced flavours.
Coconut
Adds subtle sweetness and coconut flavour to the stock.

The step that matters

Stir in the rice flour and curry powder. Cooking the flour briefly in the butter and onion fat removes its raw taste and lets it thicken the stock evenly. Toasting the curry powder in fat also helps release its aromatic compounds.

Swap the lemon

How well each one fits the dish's main ingredients (onion, butter, cream, coconut, rice, flour, pepper):

  1. Avocadofits better
  2. Mangofits better
  3. Limefits better
  4. Lemonthe original

Fit is the average pairing score against onion, butter, cream, coconut, rice, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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