Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, wicked thai chicken soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Wicked Thai chicken soup is something that I have loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can have wicked thai chicken soup using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Wicked Thai chicken soup:
- Get 2 tbs coconut oil
- Get 1 cup finely chopped onion
- Make ready 1 red pepper diced
- Make ready 2 cups sliced mushrooms
- Take 5 cups chicken stock
- Make ready 2 chicken breasts cut into small pieces
- Prepare 1 tsp fish sauce
- Get 1 tsp Worcestershire sauce
- Make ready 1 cup half and half (10%) cream
- Make ready 1/2 cup coconut milk
- Make ready 2 1/2 tsp red curry paste
- Take 2 tbs sriracha (less for not so spicy)
- Get 2-3 tbsp tomato paste (to taste)
- Get 2 tbsp corn starch
- Take 2 cups cooked rice
- Take to taste Salt and pepper
Mix well and add to the dutch oven. 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.
Instructions to make Wicked Thai chicken soup:
- Cook rice and set aside
- Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
- In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
- 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
- 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.
- 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.
- Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve
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. Bring soup back up to a simmer and add the coconut milk and then the chicken and mushrooms. Remove the galangal, lime leaf and lemongrass now.
So that’s going to wrap it up with this special food wicked thai chicken soup recipe. Thanks so much for your time. I am sure you will 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, colleague and friends. Thank you for reading. Go on get cooking!
