Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, wicked thai chicken soup. One of my favorites. For mine, I am going to make it a 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 simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Wicked Thai chicken soup is something that I’ve loved my whole life.

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

While soup is warming in the dutch oven, mix together the Thai red curry paste, chilli garlic sauce, tomato paste, water and cornstarch. 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.

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. 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.

So that is going to wrap this up for this special food wicked thai chicken soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!