Wicked Thai chicken soup
Wicked Thai chicken soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, wicked thai chicken soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Wicked Thai chicken soup is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Wicked Thai chicken soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have wicked thai chicken soup using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Wicked Thai chicken soup:
  1. Get 2 tbs coconut oil
  2. Get 1 cup finely chopped onion
  3. Make ready 1 red pepper diced
  4. Get 2 cups sliced mushrooms
  5. Take 5 cups chicken stock
  6. Make ready 2 chicken breasts cut into small pieces
  7. Make ready 1 tsp fish sauce
  8. Get 1 tsp Worcestershire sauce
  9. Make ready 1 cup half and half (10%) cream
  10. Make ready 1/2 cup coconut milk
  11. Make ready 2 1/2 tsp red curry paste
  12. Get 2 tbs sriracha (less for not so spicy)
  13. Make ready 2-3 tbsp tomato paste (to taste)
  14. Get 2 tbsp corn starch
  15. Make ready 2 cups cooked rice
  16. Get to taste Salt and pepper
Instructions to make Wicked Thai chicken soup:
  1. Cook rice and set aside
  2. Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
  3. In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
  4. Return mushrooms to the pot. Add broth and chicken and heat through. Add fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk. Turn heat to low and simmer 2 minutes
  5. In a small bowl and curry paste, sriracha sauce, tomato paste, 2 tbsp water and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance.
  6. Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper to taste. You can also add more curry, tomato paste and sriacha to taste.
  7. Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve

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