Recipe of Favorite Wicked Thai chicken soup

Hey everyone, it is Jim, welcome to my recipe page. 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 little bit unique. This will be really delicious.

Wicked Thai chicken soup is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Wicked Thai chicken soup is something which I’ve loved my entire life.

To begin with this 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 that.

The ingredients needed to make Wicked Thai chicken soup:

1. Make ready 2 tablespoons olive oil
2. Prepare 8 oz container fresh mushrooms (chopped or sliced) I use cremini
3. Take 1 medium onion, finely chopped
4. Prepare 1 red pepper, diced
5. Prepare 2 teaspoons minced garlic
6. Prepare 4 cups chicken broth
7. Make ready 2 chicken breasts, cut into 1/2 inch cubes
8. Prepare 2 tablespoons chopped lemongrass (see note above)
9. Take 2 teaspoons fish sauce
10. Make ready 2 teaspoons Worcestershire sauce
11. Get 1 teaspoon salt
12. Take 1 cup half and half cream
13. Take 1 can coconut milk
14. Get 2 tablespoons Thai red curry paste
15. Get 1 1/2 teaspoons chilli garlic sauce
16. Take 1 can tomato paste (156 ml or 5.5 oz)
17. Make ready 2 tablespoons water
18. Get 1 tablespoon cornstarch
19. Get 1 cup rice, (cooked)
20. Get 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 is going to wrap this up for this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!