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Wicked Thai chicken soup
Wicked Thai chicken soup

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We hope you got benefit from reading it, now let’s go back to wicked thai chicken soup recipe. You can have wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Wicked Thai chicken soup:
  1. Prepare 2 tablespoons olive oil
  2. Use 8 oz container fresh mushrooms (chopped or sliced) I use cremini
  3. Take 1 medium onion, finely chopped
  4. Use 1 red pepper, diced
  5. Use 2 teaspoons minced garlic
  6. Provide 4 cups chicken broth
  7. Take 2 chicken breasts, cut into 1/2 inch cubes
  8. Prepare 2 tablespoons chopped lemongrass (see note above)
  9. Get 2 teaspoons fish sauce
  10. Take 2 teaspoons Worcestershire sauce
  11. Take 1 teaspoon salt
  12. Prepare 1 cup half and half cream
  13. Get 1 can coconut milk
  14. Provide 2 tablespoons Thai red curry paste
  15. Take 1 1/2 teaspoons chilli garlic sauce
  16. Get 1 can tomato paste (156 ml or 5.5 oz)
  17. You need 2 tablespoons water
  18. Take 1 tablespoon cornstarch
  19. Prepare 1 cup rice, (cooked)
  20. Provide 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!!

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