Simple Way to Prepare Perfect Wicked Thai chicken soup
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Wicked Thai chicken soup. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Wicked Thai chicken soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wicked Thai chicken soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Wicked Thai chicken soup is 8 or so. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Wicked Thai chicken soup using 20 ingredients and 10 steps. Here is how you can achieve it.
My workplace has this soup every Friday. I didn't just want to wait till Friday of the following week to have the soup so I hunted a recipe down! A mention about the lemon grass, remove the outer layers, finely chop a length about 4-5 inches long, then chop it again! Or put it in one of those mini choppers if you have one.. you want it as finely chopped as possible. And last but not least, thank you as always to my hubby for the photography of my cooking!!
Ingredients and spices that need to be Get to make Wicked Thai chicken soup:
- 2 tablespoons olive oil
- 8 oz container fresh mushrooms (chopped or sliced) I use cremini
- 1 medium onion, finely chopped
- 1 red pepper, diced
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 2 chicken breasts, cut into 1/2 inch cubes
- 2 tablespoons chopped lemongrass (see note above)
- 2 teaspoons fish sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 cup half and half cream
- 1 can coconut milk
- 2 tablespoons Thai red curry paste
- 1 1/2 teaspoons chilli garlic sauce
- 1 can tomato paste (156 ml or 5.5 oz)
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 cup rice, (cooked)
- chopped cilantro for garnish if you'd like
Instructions 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!!
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So that is going to wrap it up for this exceptional food Recipe of Homemade Wicked Thai chicken soup. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!