Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, wicked thai chicken soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Wicked Thai chicken soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Wicked Thai chicken soup is something which I’ve loved my whole life.
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To get started with this particular recipe, we must first prepare a few components. You can have wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Wicked Thai chicken soup:
- Take olive oil
- Take container fresh mushrooms (chopped or sliced) I use cremini
- Get medium onion, finely chopped
- Get red pepper, diced
- Prepare minced garlic
- Get chicken broth
- Prepare chicken breasts, cut into 1/2 inch cubes
- Make ready chopped lemongrass (see note above)
- Make ready fish sauce
- Get Worcestershire sauce
- Prepare salt
- Get half and half cream
- Take coconut milk
- Make ready Thai red curry paste
- Get chilli garlic sauce
- Make ready tomato paste (156 ml or 5.5 oz)
- Get water
- Get cornstarch
- Make ready rice, (cooked)
- Get chopped cilantro for garnish if you'd like
Add the rice and cilantro to the mixture and allow to heat for approximately five minutes. 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.
Instructions to make Wicked Thai chicken soup:
- If rice is not already cooked, prepare according to package directions
- 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.
- Heat remaining 1 tablespoon of oil. Add onion, red pepper and garlic. Cook until onions are soft and translucent.
- Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce, Worcestershire sauce and salt.
- Bring mixture to a boil then lower to a simmer for 5 minutes.
- Reduce heat to low. Stir in the half and half and coconut milk. DO NOT boil after this step.
- Place lid on the dutch oven or pot and allow to cook on low for an additional 5 minutes.
- In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch. Whisk to a smooth consistently.
- Add curry mixture to the soup and stir until soup is slightly thickened and fragrant, roughly another 10 minutes or so.
- Add rice to the pot and stir to combine. Garnish with cilantro if you'd like. Serve and enjoy!!
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! We found a recipe from fortysomething.ca (bonus. Longos - Wicked Thai Chicken Soup.
So that’s going to wrap it up with this exceptional food wicked thai chicken soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
