Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, wicked thai chicken soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Wicked Thai chicken soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have 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:
- Get 2 tablespoons olive oil
- Take 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- Get 1 medium onion, finely chopped
- Get 1 red pepper, diced
- Make ready 2 teaspoons minced garlic
- Get 4 cups chicken broth
- Prepare 2 chicken breasts, cut into 1/2 inch cubes
- Prepare 2 tablespoons chopped lemongrass (see note above)
- Get 2 teaspoons fish sauce
- Prepare 2 teaspoons Worcestershire sauce
- Take 1 teaspoon salt
- Prepare 1 cup half and half cream
- Prepare 1 can coconut milk
- Prepare 2 tablespoons Thai red curry paste
- Take 1 1/2 teaspoons chilli garlic sauce
- Prepare 1 can tomato paste (156 ml or 5.5 oz)
- Make ready 2 tablespoons water
- Prepare 1 tablespoon cornstarch
- Prepare 1 cup rice, (cooked)
- Get chopped cilantro for garnish if you'd like
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!!
So that’s going to wrap this up with this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I’m confident that you will 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, friends and colleague. Thank you for reading. Go on get cooking!
