Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, wicked thai chicken soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Wicked Thai chicken soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Wicked Thai chicken soup is something that I have loved my whole life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook wicked thai chicken soup using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Wicked Thai chicken soup:
- Make ready 2 tbs coconut oil
- Make ready 1 cup finely chopped onion
- Prepare 1 red pepper diced
- Get 2 cups sliced mushrooms
- Take 5 cups chicken stock
- Prepare 2 chicken breasts cut into small pieces
- Make ready 1 tsp fish sauce
- Take 1 tsp Worcestershire sauce
- Make ready 1 cup half and half (10%) cream
- Make ready 1/2 cup coconut milk
- Prepare 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
- Prepare 2 cups cooked rice
- Make ready 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. Bring soup back up to a simmer and add the coconut milk and then the chicken and mushrooms.
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
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. 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.
So that’s going to wrap this up with this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
