Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, wicked thai chicken soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This Thai chicken soup is one I have been enjoying for years. Its hearty and flavourful, featuring wonderful Thai Chicken - I generally use boneless chicken breasts, though boneless chicken thighs are fine here, too. Left-over cooked chicken is ideal, as you can skip.

Wicked Thai chicken soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Wicked Thai chicken soup is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have wicked thai chicken soup using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Wicked Thai chicken soup:

1. Take 2 tbs coconut oil
2. Take 1 cup finely chopped onion
3. Take 1 red pepper diced
4. Make ready 2 cups sliced mushrooms
5. Make ready 5 cups chicken stock
6. Take 2 chicken breasts cut into small pieces
7. Make ready 1 tsp fish sauce
8. Prepare 1 tsp Worcestershire sauce
9. Get 1 cup half and half (10%) cream
10. Take 1/2 cup coconut milk
11. Get 2 1/2 tsp red curry paste
12. Make ready 2 tbs sriracha (less for not so spicy)
13. Get 2-3 tbsp tomato paste (to taste)
14. Get 2 tbsp corn starch
15. Take 2 cups cooked rice
16. Take to taste Salt and pepper

This Thai chicken soup recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. 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!

Instructions to make Wicked Thai chicken soup:

1. Cook rice and set aside
2. Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
3. In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
4. 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
5. 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.
6. 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.
7. Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve

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. Loosely based on the Thai soup Tom Kha Gai, this version comes together in under an hour with easy to find ingredients. Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas.

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