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Curry Soup

A soup made with boiling water, meat, rice, curry powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and rice are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curry Soup

Ingredients

Directions

Make the stock

  1. Add boiling water to the soup stock with the meat.

  2. Cook for 30 minutes at the back of the range.

  3. Strain the soup.

  4. Squeeze the meat in a coarse cloth to extract flavor.

Finish the soup

  1. Return the soup to the fire.

  2. Stir in the boiled rice.

  3. Season to taste with salt.

  4. Mix curry powder with a little water, then add the mixture to the soup.

  5. Bring to a boil 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. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

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

What each ingredient does

Meat
Adds savory flavor and richness to the stock.
Rice
Adds starch that gives the soup body and a slightly thicker texture.
Curry powder
Supplies the warm, aromatic spice flavor that defines the soup.

The step that matters

Mix the curry powder with water before adding it. Curry powder clumps when added dry, and clumps do not dissolve well into liquid. Mixing it into a little water first helps it disperse evenly, so the spice flavor spreads through the whole soup rather than sitting in patches.

“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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