Wicked Thai chicken soup. 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

You can cook Wicked Thai chicken soup using 20 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Wicked Thai chicken soup
  1. Prepare 2 tablespoons of olive oil.
  2. Prepare 8 oz of container fresh mushrooms (chopped or sliced) I use cremini.
  3. It’s 1 of medium onion, finely chopped.
  4. Prepare 1 of red pepper, diced.
  5. You need 2 teaspoons of minced garlic.
  6. It’s 4 cups of chicken broth.
  7. You need 2 of chicken breasts, cut into 1/2 inch cubes.
  8. It’s 2 tablespoons of chopped lemongrass (see note above).
  9. You need 2 teaspoons of fish sauce.
  10. It’s 2 teaspoons of Worcestershire sauce.
  11. Prepare 1 teaspoon of salt.
  12. You need 1 cup of half and half cream.
  13. Prepare 1 can of coconut milk.
  14. You need 2 tablespoons of Thai red curry paste.
  15. You need 1 1/2 teaspoons of chilli garlic sauce.
  16. You need 1 can of tomato paste (156 ml or 5.5 oz).
  17. Prepare 2 tablespoons of water.
  18. You need 1 tablespoon of cornstarch.
  19. You need 1 cup of rice, (cooked).
  20. It’s of chopped cilantro for garnish if you'd like.

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!

Wicked Thai chicken soup instructions

  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!!.

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.