Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, wicked thai chicken soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Wicked Thai chicken soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Wicked Thai chicken soup:
- Prepare 2 tablespoons olive oil
- Prepare 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- Make ready 1 medium onion, finely chopped
- Make ready 1 red pepper, diced
- Make ready 2 teaspoons minced garlic
- Take 4 cups chicken broth
- Take 2 chicken breasts, cut into 1/2 inch cubes
- Take 2 tablespoons chopped lemongrass (see note above)
- Make ready 2 teaspoons fish sauce
- Take 2 teaspoons Worcestershire sauce
- Prepare 1 teaspoon salt
- Prepare 1 cup half and half cream
- Get 1 can coconut milk
- Make ready 2 tablespoons Thai red curry paste
- Take 1 1/2 teaspoons chilli garlic sauce
- Make ready 1 can tomato paste (156 ml or 5.5 oz)
- Prepare 2 tablespoons water
- Prepare 1 tablespoon cornstarch
- Take 1 cup rice, (cooked)
- Make ready 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’s going to wrap it up with this special food wicked thai chicken soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
