Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, wicked thai chicken soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Wicked Thai chicken soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Wicked Thai chicken soup is something which I’ve 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:
Prepare 2 tablespoons olive oil
Get 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
Take 2 chicken breasts, cut into 1/2 inch cubes
Get 2 tablespoons chopped lemongrass (see note above)
Make ready 2 teaspoons fish sauce
Make ready 2 teaspoons Worcestershire sauce
Make ready 1 teaspoon salt
Make ready 1 cup half and half cream
Get 1 can coconut milk
Take 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
Take 1 cup rice, (cooked)
Make ready chopped cilantro for garnish if you'd like
Steps 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 this up for this exceptional food wicked thai chicken soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!