Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, wicked thai chicken soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Wicked Thai chicken soup is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Wicked Thai chicken soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Wicked Thai chicken soup:

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

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!!

So that’s going to wrap this up with this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!