Wicked Thai chicken soup
Wicked Thai chicken soup

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

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

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To get started with this recipe, we must prepare a few ingredients. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you can achieve it.

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

Mix well and add to the dutch oven. Add the rice and cilantro to the mixture and allow to heat for approximately five minutes. Add broth and chicken and heat through. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.

Steps 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 broth and chicken and heat through. 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. Stir the cornstarch mixture into the soup and let the soup simmer and thicken. Once thickened, add the cooked rice and frozen peas.

So that is going to wrap it up with this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!