Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, wicked thai chicken soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Wicked Thai chicken soup is something which I’ve loved my entire life.
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To get started with this recipe, we have to first prepare a few components. 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:
- Make ready 2 tablespoons olive oil
- Make ready 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- Take 1 medium onion, finely chopped
- Take 1 red pepper, diced
- Get 2 teaspoons minced garlic
- Make ready 4 cups chicken broth
- Prepare 2 chicken breasts, cut into 1/2 inch cubes
- Get 2 tablespoons chopped lemongrass (see note above)
- Make ready 2 teaspoons fish sauce
- Make ready 2 teaspoons Worcestershire sauce
- Prepare 1 teaspoon salt
- Get 1 cup half and half cream
- Prepare 1 can coconut milk
- Take 2 tablespoons Thai red curry paste
- Take 1 1/2 teaspoons chilli garlic sauce
- Take 1 can tomato paste (156 ml or 5.5 oz)
- Make ready 2 tablespoons water
- Take 1 tablespoon cornstarch
- Get 1 cup rice, (cooked)
- Make ready 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. 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.
Steps 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!!
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. Add onion, red pepper and garlic.
So that’s going to wrap it up with this exceptional food wicked thai chicken soup recipe. Thank you very much for reading. I am sure you can 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
