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 food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Get Free UK Delivery on Eligible Orders! Check Out Chicken Soups 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 favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Wicked Thai chicken soup is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first 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:
- Get 2 tablespoons olive oil
- Take 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- Prepare 1 medium onion, finely chopped
- Get 1 red pepper, diced
- Prepare 2 teaspoons minced garlic
- Prepare 4 cups chicken broth
- Make ready 2 chicken breasts, cut into 1/2 inch cubes
- Take 2 tablespoons chopped lemongrass (see note above)
- Make ready 2 teaspoons fish sauce
- Make ready 2 teaspoons Worcestershire sauce
- Make ready 1 teaspoon salt
- Prepare 1 cup half and half cream
- Take 1 can coconut milk
- Get 2 tablespoons Thai red curry paste
- Prepare 1 1/2 teaspoons chilli garlic sauce
- Get 1 can tomato paste (156 ml or 5.5 oz)
- Make ready 2 tablespoons water
- Take 1 tablespoon cornstarch
- Prepare 1 cup rice, (cooked)
- 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. 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!
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!!
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. Wicked Thai Chicken Soup This soup has all the comfort of chicken and rice soup, but with a Thai twist from coconut milk and Thai curry paste. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat.
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