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Wicked Thai chicken soup
Wicked Thai chicken soup

Before you jump to Wicked Thai chicken soup recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

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Healthy foods made from whole grains are great for a fast snack. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. Eating on the run may be healthier with whole fiber chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain choices.

A large selection of quick health snacks is easily obtainable. Being healthy doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to wicked thai chicken soup recipe. To cook wicked thai chicken soup you need 20 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Wicked Thai chicken soup:
  1. Use 2 tablespoons olive oil
  2. Take 8 oz container fresh mushrooms (chopped or sliced) I use cremini
  3. Use 1 medium onion, finely chopped
  4. Use 1 red pepper, diced
  5. Take 2 teaspoons minced garlic
  6. Get 4 cups chicken broth
  7. Use 2 chicken breasts, cut into 1/2 inch cubes
  8. Prepare 2 tablespoons chopped lemongrass (see note above)
  9. Take 2 teaspoons fish sauce
  10. You need 2 teaspoons Worcestershire sauce
  11. Provide 1 teaspoon salt
  12. Provide 1 cup half and half cream
  13. You need 1 can coconut milk
  14. You need 2 tablespoons Thai red curry paste
  15. Take 1 1/2 teaspoons chilli garlic sauce
  16. Prepare 1 can tomato paste (156 ml or 5.5 oz)
  17. Get 2 tablespoons water
  18. Use 1 tablespoon cornstarch
  19. Take 1 cup rice, (cooked)
  20. Take 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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