Recipe of Favorite Wicked Thai chicken soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, wicked thai chicken soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Wicked Thai chicken soup is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Wicked Thai chicken soup is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Wicked Thai chicken soup:

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

Instructions to make 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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