Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, wicked thai chicken soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Wicked Thai Chicken Soup A hearty chicken and rice soup, with mushrooms and vegetables, in a lightly creamy, Thai-inspired broth. If making the soup ahead, don't add the rice until you re-warm the soup for serving, as it will begin to absorb the broth and thicken the soup. Summary: This soup has all the comfort of chicken and rice soup with a Thai twist with coconut milk and Thai curry spice.
Wicked Thai chicken soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Wicked Thai chicken soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started 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 it.
The ingredients needed to make Wicked Thai chicken soup:
- Prepare 2 tbs coconut oil
- Get 1 cup finely chopped onion
- Prepare 1 red pepper diced
- Get 2 cups sliced mushrooms
- Take 5 cups chicken stock
- Make ready 2 chicken breasts cut into small pieces
- Take 1 tsp fish sauce
- Prepare 1 tsp Worcestershire sauce
- Get 1 cup half and half (10%) cream
- Take 1/2 cup coconut milk
- Take 2 1/2 tsp red curry paste
- Take 2 tbs sriracha (less for not so spicy)
- Take 2-3 tbsp tomato paste (to taste)
- Make ready 2 tbsp corn starch
- Prepare 2 cups cooked rice
- Take to taste Salt and pepper
Layered with hearty chunks of premium antibiotic-free chicken, mushrooms, peppers and carrots, our fill-you-up soup will satisfy your hunger and fuel your Thai food cravings. Campbell's Chunky Wicked Thai-Style Chicken with Rice & Vegetables Soup features an exotic blend of chicken, coconut milk and green curry that works just as hard as you do. Layered with hearty chunks of premium antibiotic-free chicken, mushrooms, peppers and carrots, our fill-you-up soup will satisfy your hunger and fuel your Thai food cravings. Chef John s video for making this soup is worth watching and apparently reflects the original way he made it versus this version seemingly altered by AR slightly.
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
This simple Thai chicken soup has that distinctive Thai flavor-a balance of spicy, salty, sweet, and sour. You will especially welcome this soup's warmth during the winter. Tom Ka Gai can either be served as an appetizer or as the star player. Add noodles if you're planning to make this soup an entree. What is Thai Coconut Chicken Soup?
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