Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, wicked thai chicken soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Wicked Thai chicken soup is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Wicked Thai chicken soup is something which I have loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Wicked Thai chicken soup:
- Get 2 tablespoons olive oil
- Take 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- Make ready 1 medium onion, finely chopped
- Get 1 red pepper, diced
- Make ready 2 teaspoons minced garlic
- Prepare 4 cups chicken broth
- Get 2 chicken breasts, cut into 1/2 inch cubes
- Make ready 2 tablespoons chopped lemongrass (see note above)
- Get 2 teaspoons fish sauce
- Take 2 teaspoons Worcestershire sauce
- Prepare 1 teaspoon salt
- Take 1 cup half and half cream
- Take 1 can coconut milk
- Prepare 2 tablespoons Thai red curry paste
- Get 1 1/2 teaspoons chilli garlic sauce
- Make ready 1 can tomato paste (156 ml or 5.5 oz)
- Prepare 2 tablespoons water
- Make ready 1 tablespoon cornstarch
- Get 1 cup rice, (cooked)
- Prepare chopped cilantro for garnish if you'd like
Mix well and add to the dutch oven. Add the rice and cilantro to the mixture and allow to heat for approximately five minutes. 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.
Instructions 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!!
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. Thai-Style Chicken with Rice & Vegetables Soup Campbell's® Chunky® Wicked Thai-Style Chicken with Rice & Vegetables Soup features an exotic blend of chicken, coconut milk and green curry that works just as hard as you do. 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.
So that’s going to wrap this up with this exceptional food wicked thai chicken soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
