Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, wicked thai chicken soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must 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. Prepare olive oil
2. Take container fresh mushrooms (chopped or sliced) I use cremini
3. Take medium onion, finely chopped
4. Get red pepper, diced
5. Prepare minced garlic
6. Make ready chicken broth
7. Prepare chicken breasts, cut into 1/2 inch cubes
8. Make ready chopped lemongrass (see note above)
9. Make ready fish sauce
10. Take Worcestershire sauce
11. Get salt
12. Take half and half cream
13. Prepare coconut milk
14. Make ready Thai red curry paste
15. Make ready chilli garlic sauce
16. Make ready tomato paste (156 ml or 5.5 oz)
17. Prepare water
18. Take cornstarch
19. Prepare rice, (cooked)
20. Make ready 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!!

So that’s going to wrap it up for this exceptional food wicked thai chicken soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!