Wicked Thai chicken soup
Wicked Thai chicken soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, wicked thai chicken soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Wicked Thai chicken soup is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Wicked Thai chicken soup is something that I’ve loved my entire life.

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.

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

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

Stir in chicken broth and bring to a boil. If you have leftover chicken or turkey bones, add those too. Add fresh chicken, leftover chicken, or turkey, and mushrooms. Heat the vegetable oil in a large pot over medium-high heat.

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

Add fresh chicken, leftover chicken, or turkey, and mushrooms. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic and curry paste and. Saute the chicken until the surface turns white. Add the Thai curry paste, bell peppers, galangal and kaffir lime leaves (if using), stir to mix well.

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