Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, wicked thai chicken soup. One of my favorites. This time, I’m gonna 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 foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Wicked Thai chicken soup is something which I’ve loved my whole life.
To get started 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 2 tablespoons olive oil
- Make ready 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- Make ready 1 medium onion, finely chopped
- Get 1 red pepper, diced
- Make ready 2 teaspoons minced garlic
- Get 4 cups chicken broth
- Prepare 2 chicken breasts, cut into 1/2 inch cubes
- Prepare 2 tablespoons chopped lemongrass (see note above)
- Prepare 2 teaspoons fish sauce
- Prepare 2 teaspoons Worcestershire sauce
- Get 1 teaspoon salt
- Prepare 1 cup half and half cream
- Get 1 can coconut milk
- Take 2 tablespoons Thai red curry paste
- Take 1 1/2 teaspoons chilli garlic sauce
- Take 1 can tomato paste (156 ml or 5.5 oz)
- Take 2 tablespoons water
- Take 1 tablespoon cornstarch
- Get 1 cup rice, (cooked)
- Take chopped cilantro for garnish if you'd like
Steps 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 this up for this special food wicked thai chicken soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
