Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, wicked thai chicken soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Wicked Thai chicken soup is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Wicked Thai chicken soup is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook 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:
  1. Take olive oil
  2. Get container fresh mushrooms (chopped or sliced) I use cremini
  3. Get medium onion, finely chopped
  4. Make ready red pepper, diced
  5. Take minced garlic
  6. Get chicken broth
  7. Prepare chicken breasts, cut into 1/2 inch cubes
  8. Take chopped lemongrass (see note above)
  9. Prepare fish sauce
  10. Prepare Worcestershire sauce
  11. Take salt
  12. Prepare half and half cream
  13. Get coconut milk
  14. Prepare Thai red curry paste
  15. Get chilli garlic sauce
  16. Get tomato paste (156 ml or 5.5 oz)
  17. Take water
  18. Prepare cornstarch
  19. Make ready rice, (cooked)
  20. Take 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:
  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!!

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.

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