Popular Recipe Wicked Thai chicken soup Practical Delicious

Without fail recipe ultimate Wicked Thai chicken soup easy, tasty, practical.

Hi all, at this time you can cook recipe Wicked Thai chicken soup with 20 ingredients and 10 steps. Next this is how to make it, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 10 stages of easy cooking Wicked Thai chicken soup.

Ingredients for Wicked Thai chicken soup #

1. Needed 2 tablespoons : olive oil.

2. Needed 8 oz : container fresh mushrooms (chopped or sliced) I use cremini.

3. Needed 1 : medium onion, finely chopped.

4. Prepare 1 : red pepper, diced.

5. Needed 2 teaspoons : minced garlic.

6. Prepare 4 cups : chicken broth.

7. Prepare 2 : chicken breasts, cut into 1/2 inch cubes.

8. Needed 2 tablespoons : chopped lemongrass (see note above).

9. Prepare 2 teaspoons : fish sauce.

10. Prepare 2 teaspoons : Worcestershire sauce.

11. Needed 1 teaspoon : salt.

12. Needed 1 cup : half and half cream.

13. Needed 1 can : coconut milk.

14. Needed 2 tablespoons : Thai red curry paste.

15. Prepare 1 1/2 teaspoons : chilli garlic sauce.

16. Prepare 1 can : tomato paste (156 ml or 5.5 oz).

17. Needed 2 tablespoons : water.

18. Prepare 1 tablespoon : cornstarch.

19. Needed 1 cup : rice, (cooked).

20. Prepare : chopped cilantro for garnish if you'd like.

If all cooking materials Wicked Thai chicken soup it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking 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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