Wicked Thai Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tablespoons canola oil
1/2 cup onion, finely chopped
1/2 medium red bell pepper, cored and seeded then sliced into thin 2-inch strips
8 oz white mushrooms
4 cups chicken broth
6 oz chicken breast, diced or cut into bite-sized pieces
1 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon lemongrass paste, or 1-2 stalks lemongrass, optional
1 cup half and half (10%) cream, or use 1 cup more coconut milk instead
1/2 cup coconut milk, 1 small can or if using a large can stir coconut milk first, then
measure out
2 teaspoons red curry paste
1 teaspoon Sriracha
3 Tablespoons tomato paste
1 Tablespoon cornstarch
To finish soup:
2 cups cooked rice, long grain white, basmati or brown rice or try a mix of long grain with wild rice for some added texture
Salt and freshly ground pepper
For garnish:
Fresh cilantro, parsley or basil, chopped
Lime wedges, for drizzling
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Directions: |
Directions:1. Make this soup as Wicked (or not), as you like! If you love bold flavours, go ahead
and add more of the lemongrass, curry paste and sriracha etc., to your taste
preference. (see Notes*)
2. Don't forget to taste and add salt at the end of cooking, as needed, to really bring
out all the great flavours.
3. Start the rice cooking. You can cook the rice ahead and refrigerate or you can use
leftover cooked rice.
4. Heat a large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When
hot, add mushrooms and cook until golden and tender. Remove to a plate. In the
same pot, add another 1 Tbsp. oil and heat. Add the chicken and cook, stirring,
until no longer pink. Remove chicken to the plate with the mushrooms.(see
Notes**)
5. Add a splash more oil, if needed. Add the onion and red pepper, and cook,
stirring, just until softened. Return the mushrooms and chicken to the pot. Add the
broth and heat through. Add the fish sauce, Worcestershire sauce and
lemongrass paste (if using) and simmer 5 minutes. Add cream and coconut milk,
turn heat to low, then cover and simmer 2 minutes.
6. In a small bowl, combine curry paste, Tomato paste and cornstarch and mix until
incorporated. Stir into soup until combined and heat until soup simmers, thickens
slightly and has a velvety appearance. Taste the soup and season with salt and
pepper, as needed.
7. To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve
immediately garnished with cilantro, parsley or basil leaves and lime wedges to
add a drizzle of fresh lime juice to the soup.
8. Store any leftover rice and soup separately, as the rice will soak up all the soup
broth if store together. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: * I left out the lemongrass, and added a lot more sriracha.
** I use a pre-cooked chicken breast from the Co-op Deli.
Nutrition Information: 1serving, Calories: 265kcal, Carbohydrates: 25g, Protein: 14g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 32mg, Sodium: 277mg, Potassium: 565mg, Fiber: 1g, Sugar: 5g, Vitamin A: 847IU, Vitamin C: 17mg, Calcium: 68mg, Iron: 1mg
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