Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, wicked thai chicken soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Wicked Thai chicken soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Wicked Thai chicken soup is something which I’ve loved my entire life.
Chicken, rice and mushrooms in a lightly creamy and Thai red curry broth. This Thai chicken soup is one I have been enjoying for years. Its hearty and flavourful, featuring wonderful Thai flavours, which are a favourite of mine. While soup is warming in the dutch oven, mix together the Thai red curry paste, chilli garlic sauce, tomato paste, water and cornstarch.
To get started with this recipe, we have to first prepare a few ingredients. You can have wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Wicked Thai chicken soup:
- Get olive oil
- Prepare container fresh mushrooms (chopped or sliced) I use cremini
- Make ready medium onion, finely chopped
- Take red pepper, diced
- Get minced garlic
- Take chicken broth
- Get chicken breasts, cut into 1/2 inch cubes
- Make ready chopped lemongrass (see note above)
- Get fish sauce
- Get Worcestershire sauce
- Take salt
- Take half and half cream
- Prepare coconut milk
- Get Thai red curry paste
- Take chilli garlic sauce
- Get tomato paste (156 ml or 5.5 oz)
- Get water
- Make ready cornstarch
- Get rice, (cooked)
- Get chopped cilantro for garnish if you'd like
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. Wicked Thai Chicken Soup This soup has all the comfort of chicken and rice soup, but with a Thai twist from coconut milk and Thai curry paste.
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!!
We found a recipe from fortysomething.ca (bonus. Wicked Thai Chicken Soup This soup has all the comfort of chicken and rice soup, but with a Thai twist from coconut milk and Thai curry paste. 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. If you have leftover chicken or turkey bones, add those too.
So that is going to wrap this up with this exceptional food wicked thai chicken soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
