Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, wicked thai chicken soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Wicked Thai chicken soup is something that I have loved my whole life.
Free UK Delivery on Eligible Orders Looking For Chicken Soups? Check Out Chicken Soups on eBay. Fill Your Cart With Color today! Chicken, rice and mushrooms in a lightly creamy and Thai red curry broth.
To get started with this recipe, we must prepare a few components. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Wicked Thai chicken soup:
- Get olive oil
- Make ready container fresh mushrooms (chopped or sliced) I use cremini
- Make ready medium onion, finely chopped
- Make ready red pepper, diced
- Make ready minced garlic
- Get chicken broth
- Make ready chicken breasts, cut into 1/2 inch cubes
- Get chopped lemongrass (see note above)
- Get fish sauce
- Get Worcestershire sauce
- Get salt
- Prepare half and half cream
- Get coconut milk
- Get Thai red curry paste
- Prepare chilli garlic sauce
- Get tomato paste (156 ml or 5.5 oz)
- Prepare water
- Get cornstarch
- Prepare rice, (cooked)
- Prepare 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:
- 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!!
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.
So that’s going to wrap it up for this exceptional 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 interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
