Recipe: Perfect Wicked Thai chicken soup

  • 2 min read
  • May 18, 2021

Wicked Thai chicken soup. Add broth and chicken and heat through. While soup is warming in the dutch oven, mix together the Thai red curry paste, chilli garlic sauce, tomato paste, water and cornstarch. Mix well and add to the dutch oven.

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. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch. You can have Wicked Thai chicken soup using 20 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Wicked Thai chicken soup

  1. It’s of olive oil.
  2. You need of container fresh mushrooms (chopped or sliced) I use cremini.
  3. It’s of medium onion, finely chopped.
  4. You need of red pepper, diced.
  5. Prepare of minced garlic.
  6. Prepare of chicken broth.
  7. It’s of chicken breasts, cut into 1/2 inch cubes.
  8. You need of chopped lemongrass (see note above).
  9. It’s of fish sauce.
  10. Prepare of Worcestershire sauce.
  11. It’s of salt.
  12. Prepare of half and half cream.
  13. You need of coconut milk.
  14. It’s of Thai red curry paste.
  15. It’s of chilli garlic sauce.
  16. It’s of tomato paste (156 ml or 5.5 oz).
  17. It’s of water.
  18. You need of cornstarch.
  19. Prepare of rice, (cooked).
  20. You need of chopped cilantro for garnish if you'd like.

Add rice to the pot and stir to combine. Wicked Thai chicken soup step by step. 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.

Wicked Thai chicken soup step by step

  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!!.

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. Add onion, red pepper and garlic. Soup I made with my phone. I plan to make more videos on how to make certain dishes.

source: cookpad.com

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