Wicked Thai chicken soup I enjoyed it so much that I came home and started looking for a recipe on the internet. Campbell's Chunky Wicked Thai-Style Chicken with Rice & Vegetables Soup features an exotic blend of chicken, coconut milk and green curry that Layered with hearty chunks of premium antibiotic-free chicken, mushrooms, peppers and carrots, our fill-you-up soup will satisfy your hunger and fuel your. Add more red paste or a couple of red chili peppers to zip it up a bit more. galangal and lime leaf can be a bit hard to find but it is worth it if you do.

Ingredients of Wicked Thai chicken soup

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

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!!.

This soup is packed with so much flavor with bites of tender chicken, rice noodles. CAREFULLY CRAFTED: This soup is an exotic blend of antibiotic-free chicken, rice, peppers, and aromatic spices enhanced with the flavor of lemongrass VERSATILE OPTION: This soup is excellent as is or added with your favorite ingredients to make this soup your own. It can serves as a base to. Chicken and Peanut Spring Rolls « Tes at Home. It is called the "Wicked Thai-Style Chicken, Rice & Vegetables".

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