Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, wicked thai chicken soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Wicked Thai chicken soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Wicked Thai chicken soup is something that I have loved my entire life. They are nice and they look fantastic.
Free UK Delivery on Eligible Orders Looking For Chicken Soup Recipe? We Have Almost Everything 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.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Get 2 tbs coconut oil
- Make ready 1 cup finely chopped onion
- Prepare 1 red pepper diced
- Get 2 cups sliced mushrooms
- Take 5 cups chicken stock
- Make ready 2 chicken breasts cut into small pieces
- Get 1 tsp fish sauce
- Make ready 1 tsp Worcestershire sauce
- Make ready 1 cup half and half (10%) cream
- Get 1/2 cup coconut milk
- Make ready 2 1/2 tsp red curry paste
- Get 2 tbs sriracha (less for not so spicy)
- Take 2-3 tbsp tomato paste (to taste)
- Get 2 tbsp corn starch
- Get 2 cups cooked rice
- Get to taste Salt and pepper
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. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat.
Steps to make Wicked Thai chicken soup:
- Cook rice and set aside
- Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
- In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
- 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
- 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.
- 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.
- Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve
Add rice to the pot and stir to combine. 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. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too.
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