Wicked Thai Chicken and Rice Soup

Wicked Thai Chicken and Rice Soup

 

When they have it, Wicked Thai Soup has become my soup of choice at restaurants; however, making it at home has been another story.  I’ve had a couple of, “Well I’ll never make that again.” recipes in my trails.  You know those nights when everyone in the family turns up their noses.  The attempt that had lime juice and big chunks of mushrooms was.the.worst.  Ugh…Shudder…

That is until last night.  Thanks to numerous recipes on the web and a bit of tweaking in the kitchen, this family has a new favourite.  Oh.my.gawd!

I love everything about this soup.  It’s rich, savoury, hearty and has the most mouthwatering, slightly spicy Thai flavours.  It’s quick.  It’s easy.  It’s oh so tasty AND all the ingredients are available at my local grocery store.  I cannot wait to make it again and again and again.

There is nothing quite as satisfying as being able to make something you adore in your very own kitchen and for everyone to sit and willingly gobble it down.

Wicked Thai Chicken and Rice Soup

(JUMP TO PRINTABLE)

Ingredients

  • 2 tablespoons olive oil
  • 2 cups white mushrooms (chopped)
  • 1 medium onion (finely chopped)
  • 1 red pepper (diced)
  • 2 teaspoons minced garlic
  • 4 cups chicken stock (I used low sodium)
  • 2 chicken breasts (cut into 1/2 inch cubes)
  • 2 tablespoons chopped lemongrass or lemongrass paste
  • 2 teaspoons fish sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 cup half and half cream
  • 1 can coconut milk (400 ml)
  • 2 tablespoons Thai red curry paste
  • 1 1/2 teaspoons chilli garlic sauce
  • 1 can tomato paste (156 ml or 5.5 oz)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 cups rice (cooked)
  • 3 teaspoons fresh chopped cilantro + some for garnish

Directions

  1. If rice is not already cooked, prepare according to package directions.
  2. Heat one tablespoon of olive oil in a large dutch oven on medium heat.
  3. Once oil is hot, add chopped mushrooms and cook until tender and golden in colour.
  4. Remove mushrooms from the pot and set aside.
  5. Heat remaining 1 tablespoon of oil.  Add onion, red pepper and garlic.  Cook until onions are soft and translucent.
  6. Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce,  Worcestershire sauce and salt.
  7. Bring mixture to a boil then lower to a simmer for 5 minutes.
  8. Reduce heat to low.  Stir in the half and half and coconut milk.  DO NOT boil after this step.
  9. Place lid on the dutch oven and allow to cook on low for an additional 5 minutes.
  10. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.  Whisk to a smooth consistently.
  11. Add curry mixture to the soup and stir until soup is slightly thickened and fragrant.
  12. Add rice and cilantro to the pot and stir to combine.  Heat for an additional 5 minutes before serving.
  13. Garnish with cilantro and serve with fresh buns or naan.

Enjoy!

I’m not a fan of big mushroom chunks in anything so diced these prior to cooking.  

They were the perfect texture for this soup.

Cook mushrooms in olive oil until tender and slightly golden in colour.  When done, remove and set aside.

While the mushrooms cook, finely chop onions and dice the red pepper.

Cook onions and peppers until onions are translucent and softened.

I pounded the chicken breasts slightly before dicing them to get more evenly sized pieces in the soup.

Ready for the pot…

I hadn’t used chopped lemongrass before so watched this quick ‘How To…”  

You could also use Lemongrass paste in this recipe.

Once the broth mixture boils and has simmered for five minutes, reduce heat to low and add the coconut milk and half and half.

While soup is warming in the dutch oven, mix together the Thai red curry paste, chilli garlic sauce, tomato paste, water and cornstarch.  Mix well and add to the dutch oven.

Add the rice and cilantro to the mixture and allow to heat for approximately five minutes.  Does this not look delicious?

Author:  Red Dish Kitchen (with lots of input from a few blogs and websites)

Wicked Thai Chicken and Rice Soup
 
Prep time
Cook time
Total time
 
I love everything about this soup. It's rich, savoury and hearty combined with the most mouthwatering Thai flavours. It's quick. It's easy. It's oh so tasty. AND all of the ingredients were available at my local grocery store. I cannot wait to make it again and again and again.
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 2 cups white mushrooms (chopped)
  • 1 medium onion (finley chopped)
  • 1 red pepper (diced)
  • 2 teaspoons minced garlic
  • 4 cups chicken stock (I used low sodium)
  • 2 chicken breasts (cut into ½ inch cubes)
  • 2 tablespoons chopped lemongrass or lemongrass paste
  • 2 teaspoons fish sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 cup half and half cream
  • 1 can coconut milk (400ml)
  • 2 tablespoons Thai red curry paste
  • 1½ teaspoons chilli garlic sauce
  • 1 can tomato paste (156ml or 5.5 oz)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 cups rice (cooked)
  • 3 teaspoons fresh chopped cilantro + some for garnish
Directions
  1. If rice is not already cooked, prepare according to package directions.
  2. Heat one tablespoon of olive oil in a large dutch oven on medium heat.
  3. Once oil is hot, add chopped mushrooms and cook until tender and golden in colour.
  4. Remove mushrooms from the pot and set aside.
  5. Heat remaining 1 tablespoon of oil.  Add onion, red pepper and garlic.  Cook until onions are soft and translucent.
  6. Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce,  Worcestershire sauce and salt.
  7. Bring mixture to a boil then lower to a simmer for 5 minutes.
  8. Reduce heat to low.  Stir in the half and half and coconut milk.  DO NOT boil after this step.
  9. Place lid on the dutch oven and allow to cook on low for an additional 5 minutes.
  10. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.  Whisk to a smooth consistently.
  11. Add curry mixture to the soup and stir until soup is slightly thickened and fragrant.
  12. Add rice and cilantro to the pot and stir to combine.  Heat for an additional 5 minutes before serving.
  13. Garnish with cilantro and serve with fresh buns or naan.

 

 

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