Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, wicked thai chicken soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Browse new releases, best sellers or classics & Find your next favourite book Looking For Chicken Soup Recipe? We Have Almost Everything on eBay. Chicken, rice and mushrooms in a lightly creamy and Thai red curry broth. This Thai chicken soup is one I have been enjoying for years.

Wicked Thai chicken soup is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Wicked Thai chicken soup is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Wicked Thai chicken soup:
  1. Make ready olive oil
  2. Take container fresh mushrooms (chopped or sliced) I use cremini
  3. Make ready medium onion, finely chopped
  4. Prepare red pepper, diced
  5. Make ready minced garlic
  6. Prepare chicken broth
  7. Make ready chicken breasts, cut into 1/2 inch cubes
  8. Take chopped lemongrass (see note above)
  9. Get fish sauce
  10. Prepare Worcestershire sauce
  11. Prepare salt
  12. Prepare half and half cream
  13. Get coconut milk
  14. Get Thai red curry paste
  15. Take chilli garlic sauce
  16. Get tomato paste (156 ml or 5.5 oz)
  17. Take water
  18. Make ready cornstarch
  19. Get rice, (cooked)
  20. Prepare chopped cilantro for garnish if you'd like

Wicked Thai Chicken Soup Summary: This soup has all the comfort of chicken and rice soup with a Thai twist with coconut milk and Thai curry spice. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch. Add rice to the pot and stir to combine. We also had two frozen bags of leftover turkey meat to use up and so naturally, we married the two together and decided to make homemade Wicked Thai Soup!

Instructions to make Wicked Thai chicken soup:
  1. If rice is not already cooked, prepare according to package directions
  2. Heat one tablespoon of olive oil in a large dutch oven or pot on medium heat. Once oil is hot, add chopped or sliced mushrooms and cook until tender and golden in colour. Remove mushrooms from the pot and set aside.
  3. Heat remaining 1 tablespoon of oil.  Add onion, red pepper and garlic.  Cook until onions are soft and translucent.
  4. Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce,  Worcestershire sauce and salt.
  5. Bring mixture to a boil then lower to a simmer for 5 minutes.
  6. Reduce heat to low.  Stir in the half and half and coconut milk.  DO NOT boil after this step.
  7. Place lid on the dutch oven or pot and allow to cook on low for an additional 5 minutes.
  8. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.  Whisk to a smooth consistently.
  9. Add curry mixture to the soup and stir until soup is slightly thickened and fragrant, roughly another 10 minutes or so.
  10. Add rice to the pot and stir to combine.  Garnish with cilantro if you'd like. Serve and enjoy!!

Add rice to the pot and stir to combine. We also had two frozen bags of leftover turkey meat to use up and so naturally, we married the two together and decided to make homemade Wicked Thai Soup! We found a recipe from fortysomething.ca (bonus. Wicked Thai Chicken Soup This soup has all the comfort of chicken and rice soup, but with a Thai twist from coconut milk and Thai curry paste. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat.

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