Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, wicked thai chicken soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Wicked Thai chicken soup is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Wicked Thai chicken soup:
- Get olive oil
- Prepare container fresh mushrooms (chopped or sliced) I use cremini
- Get medium onion, finely chopped
- Make ready red pepper, diced
- Take minced garlic
- Get chicken broth
- Take chicken breasts, cut into 1/2 inch cubes
- Take chopped lemongrass (see note above)
- Prepare fish sauce
- Get Worcestershire sauce
- Take salt
- Make ready half and half cream
- Get coconut milk
- Prepare Thai red curry paste
- Prepare chilli garlic sauce
- Make ready tomato paste (156 ml or 5.5 oz)
- Get water
- Take cornstarch
- Take rice, (cooked)
- Get chopped cilantro for garnish if you'd like
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!!
So that is going to wrap it up with this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I am confident that you will 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, colleague and friends. Thanks again for reading. Go on get cooking!
