Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, wicked thai chicken soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Wicked Thai chicken soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Wicked Thai chicken soup is something that I’ve loved my entire life.

Great range of pet food, hygiene products, toys & more. Free delivery with Prime Huge Selection on Second Hand Books. 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 have to first prepare a few components. You can have wicked thai chicken soup using 16 ingredients and 7 steps. Here is how you cook that.

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. Get 2 cups sliced mushrooms
  5. Prepare 5 cups chicken stock
  6. Take 2 chicken breasts cut into small pieces
  7. Take 1 tsp fish sauce
  8. Take 1 tsp Worcestershire sauce
  9. Prepare 1 cup half and half (10%) cream
  10. Make ready 1/2 cup coconut milk
  11. Get 2 1/2 tsp red curry paste
  12. Take 2 tbs sriracha (less for not so spicy)
  13. Make ready 2-3 tbsp tomato paste (to taste)
  14. Prepare 2 tbsp corn starch
  15. Make ready 2 cups cooked rice
  16. Take to taste Salt and pepper

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. How does this food fit into your daily goals? Summary: This soup has all the comfort of chicken and rice soup with a Thai twist with coconut milk and Thai curry spice.

Instructions 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

How does this food fit into your daily goals? Summary: This soup has all the comfort of chicken and rice soup with a Thai twist with coconut milk and Thai curry spice. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Add fresh chicken, leftover chicken, or turkey, and mushrooms.

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