Best Wicked Thai chicken soup Recipe | ingredients to make Wicked Thai chicken soup step by step
Theresa Vasquez 17/09/2020 12:47
Wicked Thai chicken soup
Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a awesome dish, wicked thai chicken soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Wicked Thai chicken soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Wicked Thai chicken soup is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook wicked thai chicken soup using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Wicked Thai chicken soup:
Prepare 2 tbs coconut oil
Prepare 1 cup finely chopped onion
Get 1 red pepper diced
Get 2 cups sliced mushrooms
Make ready 5 cups chicken stock
Prepare 2 chicken breasts cut into small pieces
Get 1 tsp fish sauce
Prepare 1 tsp Worcestershire sauce
Make ready 1 cup half and half (10%) cream
Take 1/2 cup coconut milk
Get 2 1/2 tsp red curry paste
Take 2 tbs sriracha (less for not so spicy)
Prepare 2-3 tbsp tomato paste (to taste)
Make ready 2 tbsp corn starch
Make ready 2 cups cooked rice
Prepare to taste Salt and pepper
Steps to make Wicked Thai chicken soup:
Cook rice and set aside
Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
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
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.
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.
Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve
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