Wicked Thai chicken soup
Wicked Thai chicken soup

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

Free UK Delivery on Eligible Orders 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 well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Wicked Thai chicken soup is something that I’ve loved my entire life. They are fine and they look fantastic.

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

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

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. Bring soup back up to a simmer and add the coconut milk and then the chicken and mushrooms. Remove the galangal, lime leaf and lemongrass now. 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.

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