Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, wicked thai chicken soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Wicked Thai chicken soup is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Wicked Thai chicken soup is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Wicked Thai chicken soup:
  1. Make ready 2 tablespoons olive oil
  2. Make ready 8 oz container fresh mushrooms (chopped or sliced) I use cremini
  3. Take 1 medium onion, finely chopped
  4. Make ready 1 red pepper, diced
  5. Get 2 teaspoons minced garlic
  6. Make ready 4 cups chicken broth
  7. Prepare 2 chicken breasts, cut into 1/2 inch cubes
  8. Make ready 2 tablespoons chopped lemongrass (see note above)
  9. Make ready 2 teaspoons fish sauce
  10. Make ready 2 teaspoons Worcestershire sauce
  11. Get 1 teaspoon salt
  12. Make ready 1 cup half and half cream
  13. Take 1 can coconut milk
  14. Prepare 2 tablespoons Thai red curry paste
  15. Take 1 1/2 teaspoons chilli garlic sauce
  16. Make ready 1 can tomato paste (156 ml or 5.5 oz)
  17. Prepare 2 tablespoons water
  18. Prepare 1 tablespoon cornstarch
  19. Take 1 cup rice, (cooked)
  20. Get chopped cilantro for garnish if you'd like

Mix well and add to the dutch oven. Add the rice and cilantro to the mixture and allow to heat for approximately five minutes. Add broth and chicken and heat through. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.

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!!

Add broth and chicken and heat through. 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. Stir the cornstarch mixture into the soup and let the soup simmer and thicken. Once thickened, add the cooked rice and frozen peas.

So that is going to wrap it up with this special food wicked thai chicken soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!