Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, wicked thai chicken soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Wicked Thai chicken soup is something that I have loved my entire life.
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.
To begin with this recipe, we have to 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:
- Get olive oil
- Make ready container fresh mushrooms (chopped or sliced) I use cremini
- Get medium onion, finely chopped
- Make ready red pepper, diced
- Take minced garlic
- Prepare chicken broth
- Take chicken breasts, cut into 1/2 inch cubes
- Take chopped lemongrass (see note above)
- Get fish sauce
- Take Worcestershire sauce
- Prepare salt
- Take half and half cream
- Get coconut milk
- Take Thai red curry paste
- Get chilli garlic sauce
- Get tomato paste (156 ml or 5.5 oz)
- Get water
- Make ready cornstarch
- Take rice, (cooked)
- 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:
- 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!!
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. Soup I made with my phone. I plan to make more videos on how to make certain dishes.
So that’s going to wrap this up with this special food wicked thai chicken soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
