Wicked Thai chicken soup
Wicked Thai chicken soup

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, wicked thai chicken soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

This delicious Wicked Thai Chicken Soup combines chicken, rice, mushrooms and vegetables, in a lightly creamy Thai-inspired broth. Is it soup weather where you are yet? It definitely is here and I'm loving it!

Wicked Thai chicken soup is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Wicked Thai chicken soup is something that I have loved my entire life. They are nice and they look fantastic.

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

This delicious Wicked Thai Chicken Soup combines chicken, rice, mushrooms and vegetables, in a lightly creamy Thai-inspired broth. · This Thai Slow Cooker Chicken and Wild Rice Soup is a twist on a classic comfort recipe. A bit spicy, savory and sweet, and completely comforting! 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. Spoon this ready to eat soup into a kicked up bowl on its own or spice things up by pouring it over rice.

Steps 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!!

It is called the "Wicked Thai-Style Chicken, Rice & Vegetables". This Thai chicken soup recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Thai Chicken Noodle Soup- authentic and easy Thai coconut chicken soup broth with noodles and veggies. Well, we finally got a small tiny taste of the fall.

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