Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, wicked thai chicken soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Wicked Thai chicken soup is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Wicked Thai chicken soup is something that I’ve loved my whole life. They are fine and they look fantastic.
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To begin 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 cook it.
The ingredients needed to make Wicked Thai chicken soup:
- Prepare olive oil
- Get container fresh mushrooms (chopped or sliced) I use cremini
- Get medium onion, finely chopped
- Make ready red pepper, diced
- Make ready minced garlic
- Get chicken broth
- Get chicken breasts, cut into 1/2 inch cubes
- Take chopped lemongrass (see note above)
- Get fish sauce
- Get Worcestershire sauce
- Get salt
- Prepare half and half cream
- Make ready coconut milk
- Get Thai red curry paste
- Take chilli garlic sauce
- Prepare tomato paste (156 ml or 5.5 oz)
- Make ready water
- Get cornstarch
- Prepare rice, (cooked)
- Make ready 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.
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!!
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 is going to wrap this up for this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!
