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WICKED THAI CHICKEN SOUP Recipe

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This recipe for WICKED THAI CHICKEN SOUP is from PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 red bell pepper, diced
1 1/2 cups sliced mushrooms
4 cups chicken stock
2 chicken breasts, diced
2 tablespoons lemon grass
1 teaspoon fish sauce
1 teaspoon worcestershire sauce
1 cup half and half cream
1/2 cup coconut milk
2 teaspoons red curry paste
1 1/2 teaspoons chili paste
2 to 3 tablespoons tomato paste
1 tablespoon cornstarch
2 cups cooked rice
Directions:
Directions:
Cook rice, and set aside.

Heat large saucepan or dutch oven over medium heat, and add 1 tablespoon oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In same pot, add remaining 1 tablespoon oil and heat. Add onion and red pepper. Saute just until softened. Return mushrooms to pot. Add broth and chicken, and heat through. Add lemon grass paste, fish sauce, and worcestershire sauce. Simmer 5 minutes. Add cream and coconut milk, turn heat to low, then cover and simmer 2 minutes.

In a small bowl, add curry paste, chili paste, tomato paste, 2 tablespoons water, and cornstarch. Mix until incorporated. Stir into soup until combined, 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 as needed. (You can also add more curry paste, tomato paste and/or chili paste to taste at this point, as well.)

 

 

 

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