Curry Soup Mix

This make-ahead curry soup mix stores in a jar and turns into a full pot of soup with just water and cooked chicken or shrimp. Rice, raisins, chopped walnuts, dried onion, and a warm spice blend of curry powder, cardamom, coriander, paprika, dill, and dry mustard all get combined dry, ready to simmer whenever you need a fast meal.

The spice blend is more complex than straight curry powder alone. Cardamom adds a floral, almost minty note, coriander brings citrusy warmth, and dill adds an unexpected freshness that keeps the soup from tasting one-dimensional. The raisins and walnuts give it texture and sweetness that plain rice soup would never have.

Simmering for 20-25 minutes cooks the rice and rehydrates the dried onion and raisins. The result is a thick, porridge-like soup with distinct grains, plump raisins, and crunchy walnut pieces throughout.

Kitchen Tips

• Stir the mix well before scooping. The heavier rice settles to the bottom while lighter spices and raisins float to the top.
• Store in the refrigerator because of the walnut oil content. Walnuts can go rancid at room temperature over time.
• Add the cooked chicken or shrimp at the very end. They just need to heat through. Simmering them for the full 25 minutes will make them tough and rubbery.
• Use the full 10 cups of water. The rice absorbs a lot of liquid, and the soup thickens considerably as it sits.

Variations

• Package in mason jars with a ribbon for a thoughtful homemade holiday gift. Include the cooking instructions on a tag.
• Use coconut milk for 2 cups of the water for a creamier, Thai-inspired version.
• Swap shrimp for chickpeas for a vegetarian option that’s just as hearty.