Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, wicked thai chicken soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Wicked Thai chicken soup is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Wicked Thai chicken soup is something that I have loved my entire life.
To get started with this recipe, we must 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:
- Take 2 tablespoons olive oil
- Get 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- Get 1 medium onion, finely chopped
- Make ready 1 red pepper, diced
- Prepare 2 teaspoons minced garlic
- Make ready 4 cups chicken broth
- Prepare 2 chicken breasts, cut into 1/2 inch cubes
- Take 2 tablespoons chopped lemongrass (see note above)
- Prepare 2 teaspoons fish sauce
- Make ready 2 teaspoons Worcestershire sauce
- Take 1 teaspoon salt
- Make ready 1 cup half and half cream
- Prepare 1 can coconut milk
- Make ready 2 tablespoons Thai red curry paste
- Make ready 1 1/2 teaspoons chilli garlic sauce
- Prepare 1 can tomato paste (156 ml or 5.5 oz)
- Make ready 2 tablespoons water
- Make ready 1 tablespoon cornstarch
- Make ready 1 cup rice, (cooked)
- Prepare chopped cilantro for garnish if you'd like
Step by Step 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!!
So that is going to wrap it up with this exceptional food wicked thai chicken soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to wicked thai chicken soup cooking. Go on get cooking!
