Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, wicked thai chicken soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Wicked Thai chicken soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Wicked Thai chicken soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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:
  1. Prepare olive oil
  2. Get container fresh mushrooms (chopped or sliced) I use cremini
  3. Prepare medium onion, finely chopped
  4. Get red pepper, diced
  5. Get minced garlic
  6. Get chicken broth
  7. Take chicken breasts, cut into 1/2 inch cubes
  8. Take chopped lemongrass (see note above)
  9. Take fish sauce
  10. Make ready Worcestershire sauce
  11. Get salt
  12. Take half and half cream
  13. Make ready coconut milk
  14. Prepare Thai red curry paste
  15. Make ready chilli garlic sauce
  16. Get tomato paste (156 ml or 5.5 oz)
  17. Get water
  18. Take cornstarch
  19. Prepare rice, (cooked)
  20. Prepare chopped cilantro for garnish if you'd like
Instructions to make Wicked Thai chicken soup:
  1. If rice is not already cooked, prepare according to package directions
  2. 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.
  3. Heat remaining 1 tablespoon of oil.  Add onion, red pepper and garlic.  Cook until onions are soft and translucent.
  4. Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce,  Worcestershire sauce and salt.
  5. Bring mixture to a boil then lower to a simmer for 5 minutes.
  6. Reduce heat to low.  Stir in the half and half and coconut milk.  DO NOT boil after this step.
  7. Place lid on the dutch oven or pot and allow to cook on low for an additional 5 minutes.
  8. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.  Whisk to a smooth consistently.
  9. Add curry mixture to the soup and stir until soup is slightly thickened and fragrant, roughly another 10 minutes or so.
  10. Add rice to the pot and stir to combine.  Garnish with cilantro if you'd like. Serve and enjoy!!

So that’s going to wrap it up for this exceptional food wicked thai chicken soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!