Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, wicked thai chicken soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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.

Wicked Thai chicken soup is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Wicked Thai chicken soup is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook 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:
  1. Take 2 tbs coconut oil
  2. Take 1 cup finely chopped onion
  3. Make ready 1 red pepper diced
  4. Take 2 cups sliced mushrooms
  5. Take 5 cups chicken stock
  6. Get 2 chicken breasts cut into small pieces
  7. Get 1 tsp fish sauce
  8. Take 1 tsp Worcestershire sauce
  9. Get 1 cup half and half (10%) cream
  10. Take 1/2 cup coconut milk
  11. Get 2 1/2 tsp red curry paste
  12. Get 2 tbs sriracha (less for not so spicy)
  13. Prepare 2-3 tbsp tomato paste (to taste)
  14. Take 2 tbsp corn starch
  15. Take 2 cups cooked rice
  16. Prepare 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:
  1. Cook rice and set aside
  2. Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
  3. In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
  4. 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
  5. 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.
  6. 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.
  7. 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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