Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, wicked thai chicken soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. Free UK Delivery on Eligible Orders 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. Its hearty and flavourful, featuring wonderful Thai flavours, which are a favourite of mine.

Wicked Thai chicken soup is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Wicked Thai chicken soup is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook wicked thai chicken soup using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Wicked Thai chicken soup:
  1. Get 2 tbs coconut oil
  2. Take 1 cup finely chopped onion
  3. Get 1 red pepper diced
  4. Get 2 cups sliced mushrooms
  5. Prepare 5 cups chicken stock
  6. Make ready 2 chicken breasts cut into small pieces
  7. Get 1 tsp fish sauce
  8. Prepare 1 tsp Worcestershire sauce
  9. Get 1 cup half and half (10%) cream
  10. Get 1/2 cup coconut milk
  11. Prepare 2 1/2 tsp red curry paste
  12. Take 2 tbs sriracha (less for not so spicy)
  13. Take 2-3 tbsp tomato paste (to taste)
  14. Make ready 2 tbsp corn starch
  15. Get 2 cups cooked rice
  16. Take to taste Salt and pepper

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.

Instructions to make Wicked Thai chicken soup:
  1. Cook rice and set aside
  2. Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
  3. In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
  4. Return mushrooms to the pot. Add broth and chicken and heat through. Add fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk. Turn heat to low and simmer 2 minutes
  5. In a small bowl and curry paste, sriracha sauce, tomato paste, 2 tbsp water and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance.
  6. Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper to taste. You can also add more curry, tomato paste and sriacha to taste.
  7. Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve

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. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. If you have leftover chicken or turkey bones, add those too.

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